Grilled Teriyaki-Ginger Portobello Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
----------- |
-------------------------------- |
|
1/2 |
cup |
low-sodium teriyaki sauce |
|
2 |
teaspoons |
ginger root -- minced fine |
|
4 |
tablespoons |
balsamic vinegar |
|
12 |
ounces |
Portobello mushrooms -- sliced 1/4-inch thick |
Mix teriyaki sauce, ginger and balsamic vinegar together in a large zip lock plastic bag. Add mushroom slices. Let marinate for 15 to 30 minutes. |
Remove mushrooms from marinade and grill 3 to 5 minutes. Makes 6 servings. |
Per Serving: 36 Calories; trace Fat (5.1% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit. |