Marinated Portobello

High in Niacin (B3), Pantothenic Acid (B5), Riboflavin (B2), Selenium, Potassium, Phosphorus & Protein. These fleshy, fruiting bodies of fungus are delicious, low calorie and low fat.

 

Marinade Ingredients:

1/2 Cup Balsalmic

1 TBSP Apple Cider Vinegar

2 TBSP Lemon Juice

1 TBSP Liquid Smoke

2 Cloves Garlic Minced or Crushed

1 TBSP Smoked Paprika

1 TBSP Tahina

1 TSP Black Pepper

1/2 Cup Vegetable Broth

 

Directions:

Mix Marinade ingredients. I like to put them into a mason jar and shake it up to blend. Place 4 Mushroom Caps in an oven safe deep pan. Pour the marinade inside the caps. Let sit for 4-6 hours.

Preheat Oven to 400c. Bake 10 Minutes, turn then bake 10 more minutes. Serve on your favorite bun or slice up and serve over rice.

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