TERIYAKI PORTOBELLO MUSHROOMS

Teriyaki Portobello Mushrooms image

Provided by ratherbeswimmin

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 6

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1 tablespoon olive oil
1 lb portabella mushroom, stems removed
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger

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