Low FODMAP Maple-Soy Glazed Portabella Mushrooms

Ingredients

• 4 large portabella mushrooms
• 0.25 cup maple syrup
• 2 tablespoons low sodium soy sauce
• 1 tablespoon garlic-infused oil
• 0.25 teaspoon ground ginger
• 0.5 teaspoon sriracha sauce
• 2 tablespoons canola oil
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Whisk together maple syrup, low sodium soy sauce, Garlic-Infused Oil, ground ginger, sriracha sauce, Rice Wine Vinegar, sesame oil, and lemon juice in a small bowl. Season with salt and black pepper.
2. 2Heat Canola Oil in a large pan over medium-high heat. Add sliced portabella mushrooms and cook for 5-7 minutes, flipping occasionally, until browned and tender. Remove mushrooms and set aside.
3. 3Add the sauce mixture to the same pan and cook over medium heat for 1-2 minutes, stirring, until slightly thickened. Return mushrooms to the pan and toss to coat evenly.
4. 4Serve warm over cooked brown rice, alongside steamed broccoli florets and baby carrots. Garnish with sliced green onions and black sesame seeds.