This is a family favorite and one my mom has been asked for again and again. These mushrooms are great as a side dish or a main dish for vegetarians. We're making them again for the 4th!
What you need:
Portabello mushrooms-as many as you want, at least 4.
1/3 C. of canola oil
3 T. lemon juice
4 1/2 T. soy sauce
2 1/2 T. sesame oil
3 cloves of garlic, minced
1 1/2 t. ground ginger
What to do:
- Cut of stems and clean gills from the mushrooms with a spoon. Cut into thick slices, or, if you prefer, leave a few whole. Lay out in a baking pan or other flat rimmed dish.
- Mix ingredients for the marinade in a jar, shake vigorously, and pour over the mushrooms. Allow to sit for several hours if possible, turning a few times so both sides can soak up marinade.
- When ready to cook, lay foil on a heated grill and lay mushrooms out on foil. Let cook for about 15 minutes, turning occasionally. Brush leftover marinade over mushrooms while cooking.
Nutrition Info: Weight Watchers calculates this as 8 points, but not all marinate is used....so I'd guess 6 or 7.
Note: I'm sure leftovers would be great in an omelette, on a sandwich, a pizza, or a salad. But we've never had leftovers. True story.
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