Friday, March 8, 2013

Marinated Portobello Mushroom Burger

Adapted from and Vital Vegan

  • 3 portobello mushrooms, stems removed and sliced lengthwise in half (I include the stems and save to slice into a salad)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons oil
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 handful fresh parsley leaves
  • Combine balsamic vinegar, spices, garlic and soy cause in blender
  • Add parsley and pulse blend until chopped
  • Brush marinate on both sides of caps and place smooth side down in baking dish
  • Pour remaining marinade over mushroom caps and stems
  • Cover and let sit at room temperature for 30 minutes
  • Bake for 20 minutes, covered, at 400 degrees
  • Remove cover and bake an additional 15 minutes

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