Servings: 4 medium mushrooms
Prep/Cook time: 1 hour or more for marinade and cook time
Ingredients: 4 Portobello mushroom caps (medium size), with stems removed
1/2 cup cooking wine
1 T olive oil
2 T Soy Sauce
2 T balsamic vinegar
2 cloves garlic, minced
Preheat oven to 400. Combine all ingredients for the marinade in a glass pie plate or small casserole dish. Place the mushrooms upside down in the marinade and spoon the marinade into each cap, forming a small pool. Marinade for about 20 minutes.
Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over and cook, uncovered, for another 10 minutes. If you're using your portobello as a burger, just put it between a bun with some lettuce, tomato, avocado and organic ketchup or another sauce. If you're using it for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.
Here are some of my recipes from the garden that are light and refreshing!