Citrus and Soy Mushrooms

recipe
These Thai-flavored mushrooms are a refreshing addition to an appetizer buffet. Plus, you can make the dish a day ahead—ideal for entertaining.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 5 Minutes
Other: 2 Hours

Nutritional Information

Calories 45
Fat 2.6 g
Satfat 0.4 g
Protein 2.8 g
Carbohydrate 4.1 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 305 mg
Caloriesfromfat 52 %
Fiber 1.1 g
Calcium 10 mg

Ingredients

1 pound whole mushrooms, cleaned
1/4 cup finely chopped green onions (white part only)
2 tablespoons chopped fresh parsley
3 tablespoons low-sodium soy sauce
1/4 teaspoon grated fresh lime rind
1 1/2 tablespoons lime juice
1 tablespoon extravirgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
Cooking spray

Preparation

Combine first 10 ingredients in a large zip-top plastic bag; seal tightly. Toss gently to coat mushrooms well. Refrigerate at least 2 hours or overnight, turning occasionally. 017AppBevMX1_vrt0831.qxp 9/4/07 11:06 AM Page 22

Preheat broiler.

Drain mushrooms, reserving marinade. Arrange mushrooms on a broiler pan coated with cooking spray. Broil 5 minutes or until tender.

Broil 5 minutes or until tender. 4. While mushrooms broil, place reserved marinade in a small saucepan and bring to a boil over medium-high heat. Cook 2 minutes or until reduced to 2 tablespoons. Toss mushrooms gently with reduced marinade. Serve warm or at room temperature with wooden picks.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note