Portobello mushrooms make a delicious meal when simmered in a spicy sauce and served with quinoa, brown rice, or pasta.
Makes 2 servings
2 large portobello mushrooms
1/2 cup vegetable juice
1/4 cup apple juice concentrate
1/2 cup roasted red peppers
1 tablespoon reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Clean mushrooms and remove stems. Cut into 1/2-inch strips.
Combine 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 immediately.
Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
Per serving (1/2 of recipe): Calories: 132; Fat: 1.2 g; Saturated Fat: 0.2 g; Calories from Fat: 8.4%; Cholesterol: 0 mg; Protein: 4.7 g; Carbohydrates: 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: 1906 mcg; Vitamin E: 1.6 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.