Asian Grilled Portobellos

This recipe is a nice alternative to having a burger off the grill. It is lower-fat, cholesterol free, and full of flavor nonetheless.
Ingredients:
3 tablespoons red wine
3 tablespoons vegetable broth
3 tablespoons soy sauce
3 cloves garlic minced
1 tsp grated fresh ginger
1 small onion, peeled and chopped
2 tablespoons olive oil
2 tablespoons dark sesame oil
1/2 tsp black pepper
1/8 tsp crushed red pepper
4 portobello mushroom caps, wiped clean with a damp cloth
Directions:
Pour the liquid ingredients and seasonings into a resealable plastic bag, or a Tupperware© type of container. Mix well.
Place mushroom caps into marinade, turning each a few times to coat.
Marinate for at least 2 hours, either turning over bag or flipping caps around, every half hour or so.
Remove caps from marinade and grill for approximately 5 minutes on each side until cooked through and tender. You may use some of the reserved marinade to baste your mushrooms if you wish.
Serving:
Can be sliced and eaten as you would steak with baked potato and a side of salad.
Can be diced and mixed with sauteed vegetables over a bed of rice.
Can also be served on hamburger buns or toasted English muffins, in place of a burger, with plenty of options for toppings, including:
- sliced tomato
- sliced red onion
- roasted peppers
- lettuce
- avocado
- sun-dried tomatoes (oil-packed or rehydrated)
- ketchup
- mustard
- mayonaisse
Variations:
- eliminate the ginger and use other seasonings in its place (i.e. rosemary, thyme, sage)
- replace white wine with sake or even beer
- eliminate sesame oil, and reduce olive oil to only 1 tablespoon as a way to save fat and calories
- use the same marinade for scallops, shrimp, chicken, or even beef
Adapted from:
A Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast
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Image: Michelle Meiklejohn / FreeDigitalPhotos.net














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