2 Portobello mushrooms, stems removed
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
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.
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.