• 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

Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well. Place the mushrooms stem side up on a baking dish. Pour the marinade over the mushrooms and let marinate for 1 hour. Prepare the grill. 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. Variation: During the last few minutes of grilling, brush the mushrooms with Barbecue Sauce.