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Marinated Portobellos

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.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 mushroom cap)

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

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
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Marinated Portobellos recipe

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