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Marinated Portobellos

Marinated Portobellos

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.

Oxmoor House JANUARY 2003

  • Yield: 4 servings (serving size: 1 mushroom cap)
  • Cook time: 10 Minutes
  • Prep time: 5 Minutes
  • Chill: 1 Hour


  • 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
  • Cooking spray
  • Sesame seeds (optional)


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.

Prepare grill.

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.

Nutritional Information

Amount per serving
  • Calories: 56
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 6.3g
  • Cholesterol: 0mg
  • Iron: 0.1mg
  • Sodium: 265mg
  • Calories from fat: 26%
  • Fiber: 1.1g
  • Calcium: 5mg

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Marinated Portobellos Recipe