Sauteed Portobello Caps With Grilled Artichokes
Enjoy it so much!
Yield
3 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
artichokes
baby |
*
|
| 2 | small |
mushrooms, portabello
caps, stems and gills removed |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
artichokes
baby |
*
|
| 2 | small |
mushrooms, portabello
caps, stems and gills removed |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Cut the top quarter off the artichokes and remove all of the outer leaves.
Peel the stem and cut it, leaving about an inch or so.
Coat them with olive oil and then add salt and pepper.
Grill them making quarter turns to sear each side.
Sauté the mushroom caps in olive oil.
Season with salt and pepper.
Place one artichoke on each of the three caps and drizzle with your favorite vinaigrette.
