1/2 cup low sodium teriyaki sauce
2 teaspoons ginger root, minced fine
4 tablespoons balsamic vinegar
12 ounces portobello mushrooms, sliced 1/4 inch thick
Mix teriyaki sauce, ginger and balsamic vinegar together in a large Ziploc plastic bag. Add mushroom slices. Let marinate for 15 to 30 minutes. Remove mushrooms from marinade and grill 3 to 5 minutes.
Per Serving: 36 Calories; trace Fat (5.1% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 296mg Sodium.
Exchanges: 1 1/2 Vegetable; 0 Fruit.
Diabetic Index | Recipe Index | Home