I love this! It is quick, easy, and delicious! I left out the gill portion for presentation. Stacked on a sandwich, it looked like sliced deli meat. The presentation is perfect and the flavor is amazing!
Portobello Mushroom Caps (1 per person)
(May substitute with any savory sauce you like but this one, frankly, rawks!)
1/8 cup + 1 tsp Extra Virgin Olive Oil
1 tbsp Flax Oil (may sub for more EVOO)
1/8 cup + 1/2 tsp Bragg’s Liquid Aminos
1 tbsp (Vegan) Worcestershire
1/8 cup + 1/4 tsp Apple Cider Vinegar
1/8 cup + 1 tsp Honey or Agave
1 Garlic Clove, very finely minced
1/3 tsp Dried Parsley Flakes
1/8 tsp Dried, Ground Ginger
1/8 tsp Salt
Black Pepper, to taste (optional)
Blend all marinade ingredients in a mini blender or prepare sauce of choice. Set aside.
Clean cap, remove stem and cut in half. Set each half on its cut edge. Cut into thin slices until you get to the section containing the gills. You may also lay the cap flat to make thin slices though this will yield thinner strips and contain the gills.
Add marinade by the tablespoon and stir to coat. You don’t want too much sauce. You want just enough to coat it, to tenderize it and make it moist.
Spread across healthy whole wheat bread or in a prepared wrap with desire toppings.
Just as a note: You do not want mix your mushrooms and marinade until you’re ready to eat it Otherwise, it could become mush.