Grilled Mushrooms With Smoked Paprika & Chive Dipping Sauce Recipe
These grilled mushrooms are bursting with savory flavors and make for a delightful appetizer or side dish. With a creamy and tangy yogurt-based dipping sauce to complement the earthy mushrooms, this recipe is sure to impress your guests at your next cookout or gathering. Get ready to enjoy the irresistible combination of grilled goodness and zesty freshness!
— Constant Cookbook
Ingredients
- 6 tbsp fat-free plain Greek yogurt
- 2 tbsp low-fat mayonnaise
- 1/2 tsp fresh lime juice
- 1 tsp smoked paprika
- 1/4 tsp kosher salt
- 1 tbsp minced chives
- 24 baby bella (crimini) mushrooms, stems removed
- 3 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp 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.
Yield
Serves 4 (as appetizer)
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 151 kcal
- Carbohydrate Content: 7 g
- Protein Content: 5 g
- Fat Content: 12 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 2 mg
- Sodium Content: 359 mg
- Fiber Content: 1 g
- Sugar Content: 3 g
Comments
No comments found.