Portobello Mushroom Steaks for 4

[Guest guest]

Mirin (Sweet Rice Wine)

 

Portobello Mushroom " Steaks "

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 TB Mirin (sweet rice wine)

2 TB reduced sodium soy sauce

2 cloves garlic, minced

1 tsp. 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 " thick slices.

 

Serves: 4.

 

Nutrition Information:

Per serving = 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.

 

Diabetic Exchanges: Fat 1/2, Vegetable 2.

 

 

 

 

[Guest guest]

I love portobellos!

Here is another great tip: try marinating in a ziploc bag for a

couple hours in the fridge. This cuts down on the basting! When I

have a taste for spicy foods I add Thai chili garlic oil to the

marinade! I eat them on a bun like a burger when we have a bar-b-Q.

Funny thing is everyone that eats meat wants to try it! Vegetarians

are so creative with their food! Chao!

 

, grow514 wrote:

>

>

>

 

> Mirin (Sweet Rice Wine)

>

> Portobello Mushroom " Steaks "

> 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 TB Mirin (sweet rice wine)

> 2 TB reduced sodium soy sauce

> 2 cloves garlic, minced

> 1 tsp. 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 " thick slices.

>

> Serves: 4.

>

> Nutrition Information:

> Per serving = 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.

>

> Diabetic Exchanges: Fat 1/2, Vegetable 2.

>

>

>

>