Barbeque-Style Portobellos

Makes 2 servings

Large meaty portobello mushrooms make a delicious meal when they're simmered in a spicy sauce and served with Polenta, Brown Rice, pasta, or French bread. ( I served mine over quinoa.)

2 large portobello mushrooms
¹/₂ cup vegetable juice
¹/₄ cup apple juice concentrate
¹/₂ cup roasted red peppers
1 tablespoon reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons chili powder
¹/₂ teaspoon garlic powder
¹/₄ teaspoon black pepper 

Clean mushrooms and remove stems. Cut into 1/2-inch 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 non-stick 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 immediately.

Per serving (1/2 of recipe)

• Calories: 132
• 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: 1906 mcg
• Vitamin E: 1.6 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.