Ingredients
2 Portobello
mushrooms, stems removed
Marinade/ Sauce:
¼ cup balsamic
vinegar
1/3 cup extra virgin
olive oil
3 tablespoon shoyu
or soy sauce
2 tablespoon agave
1 teaspoon dijon
mustard (or which ever mustard you have)
¼ teaspoon garlic
powder or 1 garlic clove, minced
¼ teaspoon thyme,
fresh or dry
dash of black pepper
Directions:
Preheat oven to 375
degrees.
Wipe mushrooms with
wet paper towels. Mushrooms are like sponges so when we wash them
they absorb the water.
In a small bowl mix
all marinade ingredients.
Poke small holes
with a knife in center of mushroom where the stem used to be.
Toss mushroom in
half of the marinade.
Place mushrooms on a
sheet with parchment paper. Add ¼ of remaining sauce to center of
mushroom.
Bake for 15 to 20
minutes.
Let stand and cut
into slices.
Toss with leftover
marinade and serve.
Alternative:
Mushroom can be cooked in a pan (cast iron work great) it take about
5 to 10 minutes. Keep adding marinade to help mushrooms cook.
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