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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
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 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.
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