|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A grilled Portobello mushroom is just the thing when you want some slightly meaty satisfaction in your vegetables. You can serve these with rice or another grain, or even in a bun like a burger, perhaps with some other grilled vegetables. They are also nice sliced and served on toasted bread, kind of like a bruschetta.
In a large bowl or container combine the scallions, soy sauce, Ponzu, sesame oil, and sugar, and stir to blend. Place the mushrooms in the marinade and turn them to coat completely. Marinate the mushrooms in the fridge from 4 to 24 hours – the longer they marinate, the deeper the flavor will be,.
Preheat the grill to medium. Grill the mushrooms for about 5 minutes total per side, turning them as needed so that they brown nicely and evenly. Reserve the marinade.
Scoop the leftover marinated scallions onto the grilled Portobellos. Serve warm or at room temperature.
- A portobello mushroom can range greatly in size from 3 to about 6 inches. It is completely edible, and very versatile. Many people find that it’s taste and texture is reminiscent of meat, and so vegetarians are found of this type of mushroom as it can provide that eating satisfaction without the actual meat part.
- You can slice and sauté portobello mushrooms, roast them, grill them, use them in stir fries, chop them and add them to soups and stews. They are not good to eat raw, however. Trim them and keep them loosely wrapped in a dry place in the fridge.