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.
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
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.