Sesame Grilled Portobellos with Sriracha Mayonnaise

Smartpoints value per serving
Total Time
28 min
8 min
12 min


cooking spray

1 spray(s)

reduced calorie mayonnaise


ginger root

1½ tsp, grated peeled fresh

sriracha chili sauce

1 tsp

fresh mint leaves

3 Tbsp, chopped

low sodium soy sauce

2 Tbsp

canola oil

2 tsp

dark sesame oil

1 tsp, (Asian)

uncooked red onion(s)

1 large

portobello mushroom(s)

4 large, caps only

fresh tomato(es)

4 slice(s), beefsteak variety, thickly sliced


  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. Per serving (1 stuffed mushroom and generous 1 tablespoon sauce)


Enjoy this vegetarian meal with a side of farro or brown rice (½ cup cooked farro per serving will increase the SmartPoints by 3 while 1/2 cup cooked brown rice will up the per-serving SmartPoints by 4).

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