Ingredients
1/4
cup light sour cream
2
tablespoons light mayonnaise or salad dressing
2
teaspoons coarse ground mustard
1
teaspoon prepared horseradish
1
tablespoon chopped fresh parsley
2
portobello mushroom caps (about 6 oz.)
1
small onion, cut into 6 wedges
6
cherry tomatoes
6
marinated artichoke heart quarters (from 6-oz. jar)
2
tablespoons artichoke marinade (from jar)
Preparation
Heat grill. In small bowl, combine all mustard sauce ingredients; mix well. Cover; set aside.
With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut each cap into 6 pieces.
Alternately thread mushroom pieces, onion, tomatoes and artichoke heart quarters onto two 12 to 14-inch metal skewers. Brush with artichoke marinade.
When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until mushrooms are tender and onions are crisp-tender, turning and basting occasionally with marinade. Serve kabobs with mustard sauce.
