Since you serve this side dish at room temperature, it’s perfect for a party or holiday buffet. It’s also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

　　

Ingredients

Serves 12; 1/2 cup per serving

　　4 medium portobello mushrooms, stems discarded

　　Olive oil spray

　　1 1/2 cups roasted red bell peppers, sliced

　　1/4 cup plain rice vinegar

　　2 teaspoons sugar, or to taste

　　

Step 1

Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.

　　

Step 2

Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.

　　

Step 3

In a large bowl, stir together the mushrooms and roasted peppers.

　　

Step 4

In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.

　　

Nutrition information

Step 5

(Per serving)

　　

Step 6

Calories: 12

　　

Step 7

Total fat: 0.0g

　　

Step 8

Saturated: 0.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.0g

　　

Step 11

Monounsaturated: 0.0g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 1mg

　　

Step 14

Carbohydrates: 2g

　　

Step 15

Fiber: 0g

　　

Step 16

Sugars: 1g

　　

Step 17

Protein: 1g

　　

Step 18

Calcium: 3mg

　　

Step 19

Potassium: 101mg

　　

Dietary Exchanges

Step 20

Free

　　American Heart Association Low-Salt Cookbook, 4th Edition