TERIYAKI PORTOBELLO MUSHROOMS
Make and share this Teriyaki Portobello Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Use a 2-quart slow cooker.
- Put the olive oil into the bottom of your slow cooker and smear it around.
- After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds.
- Place them into the slow cooker.
- Add the brown sugar, soy sauce, mustard, and ginger.
- Toss the mushrooms with spoons (or use your hands) until the flavorings are evenly distributed.
- Cover and cook on LOW for 5 hours, or on high for about 3 hours.
- Can serve over rice or either hot or cold in a sandwich.
Nutrition Facts : Calories 88.5, Fat 3.9, SaturatedFat 0.6, Sodium 515, Carbohydrate 11.9, Fiber 1.6, Sugar 9.7, Protein 3.4
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
TERIYAKI PORTABELLA MUSHROOM BURGER
Make and share this Teriyaki Portabella Mushroom Burger recipe from Food.com.
Provided by Amy in Hawaii
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
- Add soy sauce, sweetener and oil to bag, seal and shake well.
- Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
- Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
- Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
- Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
- Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
- To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
- Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
- On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.
Nutrition Facts : Calories 455.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 31, Sodium 1510.5, Carbohydrate 52.5, Fiber 5.9, Sugar 7.5, Protein 19.3
TERIYAKI PORTOBELLO "BURGERS" WITH NAPA CABBAGE SLAW
Categories Mushroom Broil Marinate Vegetarian Quick & Easy Low Cal Cabbage Gourmet
Yield Serves 4
Number Of Ingredients 18
Steps:
- Make teriyaki marinade:
- In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
- Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
- Make slaw:
- In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
- Preheat broiler.
- Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.
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