Marinated Portobellos

recipe
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.

Yield:

4 servings (serving size: 1 mushroom cap)

Recipe from

Oxmoor House

Nutritional Information

Calories 56
Caloriesfromfat 0.0 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.2 g
Carbohydrate 6.3 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 265 mg
Calcium 5 mg

Ingredients

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
Cooking spray
Sesame seeds (optional)

Preparation

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 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.

carbo rating: 5

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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