Portobello mushrooms make a delicious meal when simmered in a spicy sauce and served with quinoa, brown rice, or pasta.
Makes 2 Servings
Clean mushrooms and remove stems. Cut into 1/2-inch (1.3-cm) 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.
Per serving (1/2 of recipe)
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: 1,906 mcg
Vitamin E: 1.6 mg
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