Since you serve this side dish at room temperature, it’s perfect for a party or holiday buffet. It’s also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.
Recipe information
Yield
Serves 12; 1/2 cup per serving
Ingredients
Preparation
Step 1
Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
Step 2
Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
Step 3
In a large bowl, stir together the mushrooms and roasted peppers.
Step 4
In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
Nutrition information
Step 5
(Per serving)
Step 6
Calories: 12
Step 7
Total fat: 0.0g
Step 8
Saturated: 0.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.0g
Step 11
Monounsaturated: 0.0g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 1mg
Step 14
Carbohydrates: 2g
Step 15
Fiber: 0g
Step 16
Sugars: 1g
Step 17
Protein: 1g
Step 18
Calcium: 3mg
Step 19
Potassium: 101mg
Dietary Exchanges
Step 20
Free
