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Ingredientes
- 1/2 c. low-sodium teriyaki sauce
- 2 tsp ginger root -- chopped fine
- 4 Tbsp. balsamic vinegar
- 12 ounce Portobello mushrooms sliced 1/4-inch thick
Direcciones
- Mix teriyaki sauce, ginger and balsamic vinegar together in a large Ziploc plastic bag. Add in mushroom slices. Let marinate for 15 to 30 min.
- Remove mushrooms from marinade and grill 3 to 5 min.
- This is one of my favorites which I do on my George Foreman Grill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 46 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 926mg | 39% |
| Potassium 335mg | 10% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.98g | 4% |
| Protein 2.86g | 5% |
