Sesame Grilled Portobellos with Sriracha Mayonnaise
3
Points®
Total time: 33 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Meatless at its best! This asian-inspired grilled vegetarian feast ready is in under 30 minutes. Full of zesty flavor and some heat to boot, these grilled onions and mushroom caps are meaty without the meat. Topped with the summer's best tomato slices and some of the spicy mayonnaise, you only need a small salad or some rice to finish the plate and fill your belly. Reserve some of your sauce without heat for kids to try and the vegetables grilled goodness is hard to resist. This recipe is easy to multiply to serve a crowd and also makes a great side dish for an al fresco buffet.
Ingredients
Cooking spray
4 spray(s)
Reduced calorie mayonnaise
⅓ cup(s)
Fresh ginger
1½ tsp, grated peeled fresh
Sriracha chili sauce
1 tsp
Fresh mint leaves
3 Tbsp, chopped
Less sodium soy sauce
2 Tbsp
Canola oil
2 tsp
Dark sesame oil
1 tsp, (Asian)
Red onion
1 large
Portabella mushrooms
4 large, caps only
Tomato
4 slice(s), beefsteak variety, thickly sliced
Instructions
1
Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2
Stir together mayonnaise, ginger, Sriracha, and 1 tablespoon mint in small bowl.
3
Stir together soy sauce, canola oil, and sesame oil in another small bowl. Cut 4 (½-inch-thick) slices from center of onion (reserve remaining onion for another use).
4
Place onion slices and mushrooms, rounded side down, on grill rack. Brush with half of soy sauce mixture and grill 6 minutes. Turn onion slices and mushrooms, brush with remaining soy sauce mixture, and grill until tender, 6–7 minutes longer.
5
Place mushrooms, rounded side down, on 4 serving plates. Top each mushroom with tomato slice and onion slice and top evenly with mayonnaise mixture. Sprinkle evenly with remaining 2 tablespoons mint.
6
Serving size: 1 stuffed mushroom and a generous 1 tablespoon sauce
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