AuthorLife and Health NetworkPortobello mushrooms make a great meat substitute. And they are low in calories, a good source of protein, B vitamins, minerals and have good anti-inflammatory effects.
Ingredients
Instructions
Preheat oven to 400°F.
In a small bowl add garlic and salt. While whisking with a fork, add olive oil and lemon juice until well homogenized. Add a couple shakes of thyme and red pepper.
Use a spoon to remove the gills and the stem underneath the cap of the mushroom. Wash the mushrooms and pat them dry with a paper towel. Brush all sides with some of the marinade.
Put mushrooms on a cookie sheet caps down and bake for 15 minutes.
Flip around, add some more of the marinade, and poke with a fork all around so the marinade soaks in and the extra liquid comes out.
Continue baking, flipping caps after another 10 minutes, poke on the top, add some more marinade, and continue baking until mushrooms are tender (5-10 minutes).
When cooked through, take out and serve with whole wheat artisan bread, sautéed red onion (in water), arugula, and heirloom tomato slices.
Pour a little of the marinade over the veggies to give it an extra kick.
2 servings 1 mushroom * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 400°F.
In a small bowl add garlic and salt. While whisking with a fork, add olive oil and lemon juice until well homogenized. Add a couple shakes of thyme and red pepper.
Use a spoon to remove the gills and the stem underneath the cap of the mushroom. Wash the mushrooms and pat them dry with a paper towel. Brush all sides with some of the marinade.
Put mushrooms on a cookie sheet caps down and bake for 15 minutes.
Flip around, add some more of the marinade, and poke with a fork all around so the marinade soaks in and the extra liquid comes out.
Continue baking, flipping caps after another 10 minutes, poke on the top, add some more marinade, and continue baking until mushrooms are tender (5-10 minutes).
When cooked through, take out and serve with whole wheat artisan bread, sautéed red onion (in water), arugula, and heirloom tomato slices.
Pour a little of the marinade over the veggies to give it an extra kick.