VARIATION: During the last few minutes of grilling, brush the mushrooms with barbecue sauce.

3 tablespoons low-sodium soy sauce 3 tablespoons brown rice syrup 3 cloves garlic, peeled and minced 1 tablespoon grated ginger Freshly ground black pepper to taste 4 large Portobello mushrooms, stemmed

1. Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well. 2. Place the mushrooms stem side up on a baking dish. Pour the marinade over the mushrooms and let marinate for 1 hour. 3. Prepare the grill. 4. Pour the excess marinade off the mushrooms, reserving the liquid, and place the mushrooms on the grill. Grill each side for 4 minutes, brushing with the marinade every few minutes.