This recipe is from my newest cookbook Forks Over Knives.
Eat these alone with a salad, on top of quinoa, rice or other grain or on a hamburger bun for a vegan ‘hamburger.’ They are thick and “meaty” and take on the flavor of whatever marinade you put on them. Yum. Yum.
I served mine with succotash and an herbed rice.
*You will need a grill. (I used an electric indoor grill.)
4 large – portobello mushrooms
3 tablespoons – soy sauce
3 tablespoons pure maple syrup
3 cloves- garlic minced
1 Tbsp.- grated ginger
Fresh ground pepper- to taste
Combine the soy sauce, maple syrup, garlic, ginger and pepper in a small bowl
Wash mushrooms well and place them stem side UP in a baking dish. Pour the marinade over them and cover with plastic wrap, allowing to sit and marinate for 1 hour.
When an hour is up, pre-heat the grill
Pour the excess marinade off the mushrooms, reserve the liquid in separate bowl and place mushrooms on the grill
Grill each side for 4-6 minutes, brushing each side with marinade every few minutes
*During the last few minutes you can brush lightly with and BBQ sauce of your choice. Enjoy!