– 6 Large Portobello Mushroom Caps – 4 tbsp Balsamic Vinegar – 2 tbsp GF Soy Sauce or Coconut Aminos – 2 tbsp worcestershire sauce* – 2 tbsp olive oil or avocado oil – 2 cloves of garlic minced
1. Begin by mixing together the marinade ingredients into a small bowl.
Place the mushroom caps cap side down in a 9×13 baking dish and pour the marinade over the top.
CHOCOLATE CHERRY GRANOLA BARS
CAULIFLOWER MUSHROOM GRITS
SKILLET TERIYAKI CHICKEN