Portobello mushrooms are a magnificent source of protein and potassium and can be used in so many ways to add texture and flavour to any meal. It is fantastic as a replacement for meat patties in burgers or sliced into wraps with your favourite salad mix. Their large size makes them great for a vege stack or they can be baked with roast veges. High in fibre and low in calories.
This particular recipe is one of our favourites and provides an easy way to marinade the mushrooms for a wholesome easy meal when added with mashed potato and veges or in a salad. This recipe is part of the New York Times bestseller Fork Over Knives Cookbook which contains 300 plant based vegan recipes that are very easy to prepare and full of flavour. This recipe has been Kiwi-ised with New Zealand ingredients.
INGREDIENTS
SERVES: 4
3 tablespoons Highmark Soy Sauce Salt Reduced
3 tablespoons Ceres Organic Brown Rice Malt Syrup
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
Freshly ground black pepper to taste
4 large portobello mushrooms, stemmed
DIRECTIONS
- Combine the soy sauce, brown rice syrup, garlic, ginger and pepper in a small bowl and mix well.
- Place the msuhrooms stem side up on a baking dish. Pour the marinade over the msuhrooms and let marinade for 1 hour.
- Prepare the grill.
- Pour the excess marinade off the mushrooms, reserving the liquid, and place mushrooms on the grill. Grill each side for 4 minutes, brushing with the marinade every few minutes.
Another Variation I do often is, instead of grilling, just place the mushrooms in a baking dish and pour over the marinade. This takes a little longer and you can keep re-basting through the process but this is not critical.
