MARINATED GRILLED PORTABELLO MUSHROOMS (serves 2)
4 large portabello mushrooms, stem removed, wiped with a damp papertowel to remove any soil
1/2 cup balsamic vinegar, 1/2 cup of Nama Shoyu or tamari sauce, 1/2 cup of water
2 stems of fresh rosemary or 1 teaspoon dried, 2 sprigs fresh thyme or 1 teaspoon dried
Olive oil spray to oil grill
Pepper to taste.
No need for salt as vinegar and Nama Shoyu add a salty flavour to the marinade.
Combine all ingredients in a bowl and add mushrooms coating each one with the marinade. Let sit for 30 minutes or more.
Heat grill and cook mushrooms about 5 minutes per side. You can brush mushrooms with any leftover marinade if you wish.
These turn out delicious and give you the feeling that you are eating meat. I usually serve these with garlic smashed potatoes and steamed veggies.