Roasted Portobellos

Roasted Portobellos

This recipe is from the cookbook, Vegonomicon.

Marinade:
1/2 cup cooking wine (I use marsala)
1 Tbsp olive oil
2 Tbsp soy sauce (Tamari is gluten free)
2 Tbsp balsamic vinegar
2 cloves garlic, minced
2 large or 4 smaller portobello caps

Combine all ingredients for the marinade in a glass small casserole.  Place the mushrooms upside down in the marinade and spoon a lot of the marinade into each cap to form a small pool.  Preheat oven to 400 and marinate for 20 minutes.

Cover with aluminum foil and bake 30 minutes.  Remove foil, turn caps over and cook, uncovered, for 10 more minutes. 

We eat ours as is - with the marinade spooned on top.  You can also use them as a burger in a bun or on top of a salad. 

Sorry - no picture today - I forgot to charge my camera and couldn't wait to eat it!