grilled portobello, soy-ginger sauce

[Guest guest]

* Exported from MasterCook *

 

Grilled Portobello Mushrooms, Asian Style

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-08

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 medium portobello mushroom caps -- (2-lb whole mushrooms)

3 tablespoons tamari soy sauce

2 tablespoons rice wine vinegar

1 1/2 teaspoons Toasted sesame oil

1 tablespoon minced fresh gingerroot

1 tablespoon minced fresh garlic

ground black pepper

 

1. Light grill or broiler, adjusting oven rack so that it is about 4 inches from

heating element. Place mushrooms on large baking sheet and set aside.

 

2. Whisk tamari, rice wine vinegar, sesame oil, ginger, garlic, and pepper to

taste in small bowl. Brush mixture over both sides of mushrooms. Grill or broil

mushrooms, with gill-like undersides facing up, until bottom is marked with dark

grill marks (if grilling) or top is beginning to brown (if broiling). Serve

immediately. with rice and salad.

 

PER SERVING: 89 calories, 7g protein, 3g fat 13g carbohydrates, 3g fiber, 764mg

sodium, 16% vitamin C

 

Source:

" Natural Health 1998-07/08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 91 Calories; 3g Fat (23.3% calories from

fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 765mg

Sodium. Exchanges: 0 Lean Meat; 3 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Grilling intensifies the flavors in meaty portobello mushrooms and gives

them enough heft to occupy the center of the plate. Round out the meal with

rice--sticky short-grain sushi rice would be nice--and salad. Make sure to cook

the mushrooms with the gill-like undersides facing up to prevent excess loss of

juices.

 

Nutr. Assoc. : 905944 0 0 0 0 3505 0