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.
Servings: 4 Servings
Calories: 151kcal
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: 0.25of Recipe | Calories: 151kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 359mg | Potassium: 581mg | Fiber: 1g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.6mg