marinated portobello mushrooms


marinated portobello mushrooms are looking to join your next dinner dish. although sometimes as small as a button, mushrooms contain nutrients that boost immune function by flushing the body of unwanted toxins and may also play a role in fighting cancer. portobello mushrooms are crimini mushrooms that have grown to their full potential and are known to be low in calories, high in fiber while loaded with b vitamins. no roots. no leaves. no flowers. no seeds. no nonsense from this fungi.

these go well with creamy ‘alfredo’ sauce and kelp noodles.

marinated portobello mushrooms

1 large portobello mushroom or 5-6 baby bellas

1/4 cup balsamic vinegar (not raw)

1/4 cups cold pressed olive oil

1/4 teaspoon sea salt

1. mix balsamic vinegar, olive oil and sea salt in a bowl.

2. slice mushrooms and place in marinade. make sure all sides have been covered and let stand for at least 15 minutes up to two hours.

3. at this point they are able to be eaten and for an even more flavorful pop, i prefer to drop them on dehydrator sheets @110 degrees for another 1-2 hours.


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