YIELD Makes 4 servings
Portobello mushrooms are large, mature brown mushrooms. The caps are fully opened, exposing dark gills on the underside. These gills should look dry, not wet or shiny. If your barbecue has no cover, tent mushrooms with foil to keep the portobellos moist.
|4||large portobello mushrooms|
|2||tablespoons sweet rice wine|
|2||tablespoons reduced-sodium soy sauce|
|2||cloves garlic, minced|
|1||teaspoon dark sesame oil|
- Prepare grill for direct grilling.
- Remove and discard stems from mushrooms; set caps aside. Combine remaining ingredients in small bowl.
- Brush both sides of mushroom caps with soy sauce mixture. Grill mushrooms, top sides up, on covered grill over medium coals 3 to 4 minutes. Brush tops with soy sauce mixture; turn over. Grill 2 minutes more or until mushrooms are lightly browned. Turn again; grill, basting frequently, 4 to 5 minutes or until tender when pressed with back of metal spatula. Remove mushrooms; cut diagonally into 1/2-inch-thick slices.
|Serving Size:||1 grilled mushroom cap|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||21 %|