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Marinated Portobellos

Prep time 5 mins
Cook time 10 mins
Chill time 1 hr
Yield 4 servings (serving size: 1 mushroom cap)
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Prepare grill.

  3. 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