Best Sesame Portobello Mushrooms Recipes

SESAME PORTOBELLO MUSHROOMS

Sesame Portobello Mushrooms image

Make and share this Sesame Portobello Mushrooms recipe from Food.com.

Provided by FDADELKARIM

Categories Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

4 large portabella mushrooms
2 tablespoons sweet rice wine
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon sesame oil

Steps:

Remove & discard stems from the mushrooms. Combine the remaining ingredients in a small bowl.
Brush both sides of the mushroom cap with the sauce mixture. Grill the mushrooms top side up on a covered grill over medium heat for 3-4 minutes.
Brush the tops with more sauce mixture then turn over, cook another 2 minutes.
Baste again then flip over. Continue to grill for another 4-5 minutes or until tender when pressed with a spatula.
Remove from the grill then cut diagonally into 1/2 inch thick slices.

BLACK BEAN AND SESAME-STUFFED PORTOBELLO MUSHROOMS

BLACK BEAN AND SESAME-STUFFED PORTOBELLO MUSHROOMS image

Yield people

Number Of Ingredients 12

Ingredients

2 Tablespoons canola oil
4 large portobello mushroom caps, gills removed
Salt and freshly ground black pepper
1 clove garlic, chopped
1 red bell pepper, chopped
1 teaspoon finely chopped fresh ginger
2 cups cooked black beans
2 Tablespoons tahini paste
3 Tablespoons finely chopped fresh cilantro
1 Tablespoon low-sodium tamari soy sauce
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds

Steps:

Preheat the oven to 375 degrees F. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the mushrooms, gill side up. Sear until browned, about 30 seconds. Turn over, season with salt and pepper, and cook 30 seconds longer. Remove the mushrooms from the skillet and set aside. Reheat the same skillet with the remaining 1 tablespoons canola oil over medium heat. Add the garlic and bell pepper and cook until softened, about 5 minutes. Stir in the ginger, beans, tahini, cilantro, tamari, and sesame oil. Cook, stirring, for 1 minute to combine and blend the flavors. Remove from the heat and set aside until cool enough to handle. Press about ½ cup of the stuffing mixture into each mushroom cap and sprinkle with the sesame seeds. Place the stuffed mushrooms in a lightly oiled baking dish. Cover and bake until the filling is hot and the mushrooms are tender, about 25 minutes.

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