Marinated Portobellos

Be sure to keep the rich, flavorful juices that accumulate on the mushrooms as they cook. This dish is the perfect accompaniment to grilled beef or pork and mashed potatoes.


4 servings (serving size: 1 mushroom cap)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Chill: 1 Hours

Nutritional Information

Calories 56
Fat 1.2 g
Satfat 0.2 g
Protein 1.2 g
Carbohydrate 6.3 g
Cholesterol 0 mg
Iron 0.1 mg
Sodium 265 mg
Caloriesfromfat 26 %
Fiber 1.1 g
Calcium 5 mg


1/4 cup low-sodium teriyaki sauce
2 tablespoons orange juice
1 teaspoon sesame oil
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
4 (4-inch) Portobello mushroom caps
Cooking spray
Sesame seeds (optional)


Combine first 5 ingredients in a small bowl; stir well. Place mushroom caps, gills up, in a shallow dish. Pour teriyaki mixture evenly over gills. Cover and chill at least 1 hour.

Prepare grill.

Place mushroom caps, gills down, on a grill rack coated with cooking spray; grill, covered, 5 minutes on each side or until tender. Cut mushroom caps into 1/2- inch-thick slices. Sprinkle with sesame seeds, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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