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Artichoke And Mushroom Kabobs Recipe
|Lemon/Lime||1⁄2 , juiced|
|Extra virgin olive oil||4 Tablespoon|
|Dried basil||1 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Canned artichoke hearts||14 1⁄2 Ounce, drained (1 Can)|
|Mushrooms||12 Medium, cleaned and trimmed|
Serving size: Complete recipe
Calories 852 Calories from Fat 572
% Daily Value*
Total Fat 62 g95.1%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 404.3 mg16.8%
Total Carbohydrates 66 g22%
Dietary Fiber 32.6 g130.3%
Sugars 8.5 g
Protein 23 g46.4%
Vitamin A 31.8% Vitamin C 142.5%
Calcium 54.1% Iron 76.5%
*Based on a 2000 Calorie diet
Pour marinade into resealable plastic bag.
Add artichokes and mushrooms.
Seal bag securely.
Turn bag several times so marinade coats all the vegetables.
Refrigerate and marinate for 2 hours.
Drain and discard marinade.
Thread artichokes and mushrooms alternately onto skewers.
Preheat stovetop grill.
Grill vegetable kabobs over medium heat for 3 to 4 minutes, turning every minute or as necessary.
Cook until vegetables are tender, or to taste.
Vegetables should begin to brown on the outside and be tender on the inside.
Remove kabobs from grill, set decoratively on platter, and serve on a buffet or pass at the table.