Ingredients
4
4 servings
- •4 large portobello mushrooms
- •3 tablespoons balsamic vinegar
- •3 tablespoons vegan Worcestershire sauce
- •2 tablespoons olive oil
- •2 cloves garlic, minced
- •1 teaspoon onion powder
- •salt and ground black pepper to taste
- •cooking spray
Instructions
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutritional Facts
Per 4 servings
- Calories: 197
- Carbohydrate: 27g
- Fat: 8g
- Fiber: 7g
- Protein: 12g
- Sugar: 10g
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