In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and gingerroot; set aside. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Barbecue on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stovetop just until boiling.
Divide salad greens evenly among 4 large salad plates. Top with warm mushroom slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.
Per Serving (12.4 oz): Calories: 193; Protein: 8.3 g; Fat: 12.6 g; Carbohydrates: 16.6 g; Dietary Fibre: 5.4 g
Prepare dressing in micro proof bowl or glass (2 cup/500 mL) measuring cup and heat in microwave until boiling.
Mushrooms could be cooked in 425 F (220 C) oven instead of barbecue.
Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.