Grilled Mushrooms With Smoked Paprika & Chive Dipping Sauce Recipe
These grilled mushrooms are bursting with flavor and make for the perfect appetizer or side dish. The creamy and tangy yogurt-based dipping sauce elevates the earthy umami of the mushrooms, creating a deliciously balanced bite. Grilling the mushrooms adds a smoky charred flavor that enhances their natural sweetness. Give this recipe a try for a delightful and savory dish that is sure to impress your guests!
— 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
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