Portobello mushrooms are my favorite meat replacement. They have a wonderful taste and texture. This recipe calls for marinating the mushroom over night. Don’t worry if you don’t have time to do that or if you have forgotten, it will taste great anyway.
Ingredients:
- 1 large Bell Pepper, sliced
- 2 medium fresh Portobello mushrooms (about 4 inches in diameter)
- 1 tsp balsamic vinegar
- 1/2 tsp olive oil
- 1 Tbsp dry mustard
- 1 clove garlic, crushed
- 1/8 tsp salt
- whole grain bread or baguettes
- lettuce, sprouts, tomato, etc for serving on sandwiches
Preparation:
- In a small mixing bowl, combine vinegar, oil, mustard, garlic, and salt.
- Clean mushrooms; cut off stems even with caps. Discard stems.
- Pour marinade mixture over mushrooms and pepper and allow to sit in closed container in refrigerator overnight.
- Preheat oven to 400 degrees F.
- Spoon marinated mushrooms and pepper into a baking dish with sides to catch the marinade mixture. Bake for 15 minutes.
- Place baked Portobello and pepper on toasted whole grain bread or baguettes and add lettuce, tomato and sprouts.
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