Print
ShareThis
Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Portobello Mushrooms Sesame
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.
Ingredients:
4
large portobello mushrooms
2
tablespoons sweet rice wine
2
tablespoons reduced-sodium soy sauce
2
cloves garlic, minced
1
teaspoon dark sesame oil
Preparation:
1.
Prepare grill for direct grilling.
2.
Remove and discard stems from mushrooms; set caps aside. Combine remaining ingredients in small bowl.
3.
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.
Nutritional Information:
| Serving Size: 1 grilled mushroom cap | |
| Sodium | 268 mg |
| Protein | 4 g |
| Fiber | <1 g |
| Carbohydrate | 9 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 21 % |
| Calories | 67 |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 2 |
This recipe appears in:
Asian
