Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Grilled Mushrooms with Smoked Paprika & Chive Dipping Sauce Recipe
Grilled mushrooms are always a treat, but this smoky, creamy sauce puts this appetizer into a category of its own.
Prep Time
15
minutes
mins
Cook Time
8
minutes
mins
Total Time
23
minutes
mins
Course:
Appetizers, Side Dishes
Cuisine:
American
Keyword:
Meatless Monday, Vegetarian
Servings:
4
Servings
Calories:
151
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
The Dipping Sauce:
6
tablespoons
fat-free plain Greek yogurt
2
tablespoons
low-fat mayonnaise
½
teaspoon
fresh lime juice
1
teaspoon
smoked paprika
¼
teaspoon
kosher salt
1
tablespoon
minced chives
The Mushrooms:
24
baby bella or crimini mushrooms,
stems removed
3
tablespoons
olive oil
¼
teaspoon
kosher salt
¼
teaspoon
freshly ground black pepper
Instructions
If you are using bamboo skewers, first soak them in water for 30 minutes so that they don't burn on the grill.
The dipping sauce:
In a medium-sized bowl, mix together the Greek yogurt, mayonnaise, lime juice, smoked paprika, salt and chives until thoroughly combined.
The mushrooms:
Preheat the grill to medium heat.
Thread the mushrooms onto 4 skewers and place them on a baking sheet.
Brush the mushrooms with the olive oil and season with salt and pepper.
Place the skewers on the grill and cook until the mushrooms are tender, but still moist, about 4 minutes per side.
Remove the mushrooms from the skewers and serve with the dipping sauce.
Notes
From the kitchen of Cookin Canuck | www.cookincanuck.com
Nutrition
Serving:
0.25
of Recipe
|
Calories:
151
kcal
|
Carbohydrates:
7
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
359
mg
|
Potassium:
581
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
280
IU
|
Vitamin C:
0.4
mg
|
Calcium:
46
mg
|
Iron:
0.6
mg