MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini
The recipe MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini is ready in around 1 hour and 45 minutes and is definitely a super gluten free, primal, and vegetarian option for lovers of American food. This soup has 45 calories, 2g of protein, and 2g of fat per serving. This recipe serves 80. A mixture of onions, olive oil, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event.
Instructions
Heat the oil in a large pot over medium-high heat.
Add the onions and mushrooms and saute until golden brown. Season with salt, to taste.
Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder.
Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat.
Heat a grill or grill pan to medium.
Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm.
Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese.