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
Sesame seeds (optional)
How to Make It
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.
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.