Portobello 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.
Use the portobello as a meat replacement in your favorite sandwich. Or you can skip the bread and slice the mushrooms over a bed of arugula, accompanied with red onion and tomato. Yum!
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 2 | cloves | garlic, crushed | ||
| ¼ | teaspoon | sea salt | ||
| ½ | tablespoon | lemon juice | ||
| ½ | tablespoon | extra virgin olive oil | ||
| 2 | portobello mushrooms | |||
| crushed red pepper flakes (to taste) | ||||
| dried thyme (to taste) |
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.
Prep Time: 30 minutes Serving Size: 2 servings
