Sesame-Ginger Marinated Grilled Shiitakes
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 131.7
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 604.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
View full nutritional breakdown of Sesame-Ginger Marinated Grilled Shiitakes calories by ingredient
Introduction
From Susie Middleton's "Fast, Fresh, & Green." Notes: I made it with regular soy sauce and found it too salty. Low sodium soy sauce is key. Also, don't over-marinate or the mushrooms will be mushy. Finally, next time I try this recipe, I may try cutting the oil down a bit. If the grate or grill basket is oiled well, I'm not sure if you need all the peanut oil. From Susie Middleton's "Fast, Fresh, & Green." Notes: I made it with regular soy sauce and found it too salty. Low sodium soy sauce is key. Also, don't over-marinate or the mushrooms will be mushy. Finally, next time I try this recipe, I may try cutting the oil down a bit. If the grate or grill basket is oiled well, I'm not sure if you need all the peanut oil.Number of Servings: 3
Ingredients
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8-9 oz. Large shiitake mushrooms, stemmed
2 tbsp. low-sodium soy sauce
1 tbsp. peanut oil
1 tbsp. sesame oil
1 tbsp. rice wine
1 tbsp. chopped fresh ginger
Directions
Preheat a gas grill to medium (with a grill basket if your mushrooms are small).
In a shallow dish, arrange the mushroom caps in one layer, stem side up. In a small bowl, whisk together the soy sauce, peanut oil, sesame oil, rice wine and ginger. With a 1/2 tsp. measure, spoon some marinade over each cap, distributing the marinade as evenly as possible. Let sit for 10 minutes, then toss to coat the cap side before grilling.
Arrange the caps, stem side up, on the grill grate or in the grill basket. Cover and cook until the caps are well marked on the bottom, 3-4 minutes. Turn over and grill until the other side is marked, 2-3 minutes. Serve these right away on their own, or use them as an ingredient in a salad or sandwich.
Serving Size: Serves 3 to 4
Number of Servings: 3
Recipe submitted by SparkPeople user JENNIFERWINDHAM.
In a shallow dish, arrange the mushroom caps in one layer, stem side up. In a small bowl, whisk together the soy sauce, peanut oil, sesame oil, rice wine and ginger. With a 1/2 tsp. measure, spoon some marinade over each cap, distributing the marinade as evenly as possible. Let sit for 10 minutes, then toss to coat the cap side before grilling.
Arrange the caps, stem side up, on the grill grate or in the grill basket. Cover and cook until the caps are well marked on the bottom, 3-4 minutes. Turn over and grill until the other side is marked, 2-3 minutes. Serve these right away on their own, or use them as an ingredient in a salad or sandwich.
Serving Size: Serves 3 to 4
Number of Servings: 3
Recipe submitted by SparkPeople user JENNIFERWINDHAM.