Vegan Recipe: Barbecue-Style Portobellos

Barbecue-Style Portobellos

Portobello mushrooms make a delicious meal when simmered in a spicy sauce and served with quinoa, brown rice, or pasta.

Ingredients, Makes 2 servings

2 large portobello mushrooms
1/2 cup tomato-vegetable juice
1/4 cup apple juice concentrate
1/2 cup roasted red peppers
1 tbsp reduced-sodium soy sauce
1 tbsp seasoned rice vinegar
2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp black pepper


Clean mushrooms and remove stems. Cut into 1/2-inch strips.

Combine tomato-vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper in a blender.

Process until smooth, then transfer mixture to a nonstick skillet and heat until bubbly.

Add mushroom strips, turning to coat evenly with sauce.

Cover and cook over medium-high heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve.

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, MS, RD; recipe by Jennifer Raymond, MS, RD

Per serving: Calories: 132; Fat: 1.2 g; Saturated Fat: 0.2 g; Calories from Fat: 8.4%; Cholesterol: 0 mg; Protein: 4.7 g; Carbohydrate: 28.9 g; Sugar: 19.9 g; Fiber: 3.9 g; Sodium: 589 mg; Calcium: 31 mg; Iron: 1.8 mg; Vitamin C: 97.9 mg; Beta-Carotene: 1,906 mcg; Vitamin E: 1.6 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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