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Ingredients
- 4 portobello mushroom caps gills removed
- 1/4 cup balsamic vinegar no sugar added
- 2 tsp extra virgin olive oil
- 2 tblsp Braggs liquid aminos
- 2 garlic cloves minced
- fresh parsley to garnish
- Himalayan sea salt
- fresh ground pepper
Ingredients
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Recipe Notes
1. Preheat oven to 400 F.
2. Place the mushroom caps on a baking sheet, and season to taste with Himalayan sea salt and pepper.
3. In a small bowl combine the balsamic vinegar, extra virgin olive oil, Bragg’s liquid aminos, and garlic.
4. Generously brush the mushroom caps with the balsamic vinegar mixture.
5. Place in the oven and bake 20 minutes, turning at the halfway point and brushing with the remaining sauce.
6. Serve the mushrooms with fresh parsley to taste.
Serving Size = 2 cups of mushrooms
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