Grilled Cremini Mushrooms with Dijon Dipping Sauce
Grill cremini mushrooms to bring out their deliciously juicy flavor. Because of the large amount of water found in mushrooms, the grill makes a great cooking method because the mushrooms will remain moist even under the high heat. This dish makes a perfect side dish or appetizer. Skewering mushrooms whole allows for easy flipping on the grill. The shallot-mustard sauce, which can be made ahead and refrigerated, complements the vegetables wonderfully. Garnish the sauce with chopped shallots, if desired.
Reduced-fat sour cream
Reduced calorie mayonnaise
1 Tbsp, minced
¼ tsp, coarsely ground
1 pound(s), ends trimmed
5 medium, trimmed and cut into 3 or 4 pieces each
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- To make sauce, in small bowl, whisk sour cream, mayonnaise, shallot, mustard, black pepper, and 2 tbsp water.
- Divide mushrooms and scallions among 6 skewers. Coat vegetables with nonstick spray and sprinkle with salt. Grill, turning once, until mushrooms are lightly charred and tender, about 3 minutes per side. Transfer skewers to platter. Drizzle vegetables with sauce or serve sauce on side for dipping.
- Serving size: 1 skewer and about 4 tsp sauce