Marinated Portobellos

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 0.0%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 6.3g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 265mg
  • Calcium: 5mg

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. 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. 2. Prepare grill.
  3. 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.
  4. carbo rating: 5
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