Delicious Living
  • 2 tablespoons lemon juice
  • 1 teaspoon minced fresh ginger
  • 1 1/2 tablespoons gluten-free tamari
  • 2 tablespoons brown rice syrup
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons vegetable broth
  • 8 medium, fresh shiitake mushrooms, stems removed
  • 2 large portobello mushrooms, stems and gills discarded, sliced lengthwise

Lemon-Ginger Mushrooms

nicolerosenbach | Delicious Living
  • Serves: 4 people
  • Calories per serving: 52

Serve atop cooked millet or quinoa.

  1. Whisk togther first six ingredients (lemon juice to broth). Place mushrooms in a glass baking dish. Pour lemon-ginger mixture over them, turning to coat. Marinate at least 1 hour, flipping occasionally.
  2. Preheat grill to medium-high. Place mushrooms in a well-oiled grill basket or on a wire baking rack (reserve marinade). Grill 8-10 minutes or until slightly charred and tender, turning occasionally and basting.

PER SERVING: 52 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 12g carb, 1g fiber, 384mg sodium

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