Broiled Or Grilled Portobello Mushrooms With Asian Flavors
Tender leaves of baby spinach are a perfect foil for meaty slices of sesame-infused portobello mushrooms. This recipe comes from "Vegetables Every Day."
Ingredients
- 3 Tbsp Rice Vinegar
- 2 Tbsp Soy Sauce
- 1 Tbsp Toasted Sesame Oil
- 4 med Portobello mushrooms, stems discarded and caps wiped clean
- 1 Tbsp Sesame Seeds
Instructions
Roast sesame seeds in a dry skillet until golden brown.
Preheat broiler (place rack about 6 inches from broiler) or light grill.
Combine vinegar, soy sauce and sesame oil in shallow baking dish large enough to hold mushrooms in a single layer. Add mushrooms and marinate, turning occasionally, for 10 minutes.
Broil mushrooms in baking dish or take them out of the marinade and grill over medium-hot fire. Cook, turning once, until lightly browned, 8 to 10 minutes. Sprinkle with sesame seeds and serve immediately. Serve immediately (or see variation).
Variation: While mushrooms are cooking, toss 8 cups stemmed, washed and dried baby spinach or other tender greens with 2 tablespoons toasted sesame oil and salt and pepper to taste. Divide greens among 4 plates. Cut each mushroom in half and then into 1
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