This is a wonderful kabob for summer and fall grilling, when there are so many mushrooms to choose from! Feel free to mix it up with your favorite varieties or whatever is local and freshest. You can even add sirloin for the meat lovers in your family for a delicious beef and mushroom kabob!

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Ingredients

1.5 cups assorted fresh mushrooms (button, portabella, shitake, crimini, etc.)

4 bell peppers (1 orange, 1 red, 1 yellow, and 1 green)

1/2 cup olive oil

2 cloves garlic, minced

3 tablespoons lemon juice

salt and pepper to taste

Preheat grill to medium. Wash and chop mushrooms and peppers, and thread them alternately onto the skewers. Combine the olive oil, garlic, lemon juice, salt, and pepper in a small bowl and then brush generously over the mushrooms and peppers as well as the grate of the grill. Cook on the grill approximately 5 minutes, or until the mushrooms are tender, continuously basting with the oil mixture. Serve alongside your favorite grill fare.

Nutritional information per serving

193 calories
14 g total fat
(3.0 g saturated fat)

7.4 g carbohydrate
2 g fiber
3 g protein

Portions:
2 Vegetable, 1 Extra