Be sure to keep the flavorful juices that are created as the mushrooms cook. This dish is the perfect accompaniment for grilled beef or pork.
1/4 cup low-sodium teriyaki sauce
2 tablespoons orange juice
2 teaspoons minced garlic
1 teaspoon sesame oil
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 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.