- 4 portobello mushroom caps
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons tamari or nama shoyu
- 1 tablespoon pure maple syrup
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- Sea salt
- 1 avocado
- 2 slices Artisan Seeded Bread (page 134)
- Garnishes: sliced heirloom tomato, sliced radishes, butter leaf lettuce or arugula, Dijon mustard, pea shoots or sprouts, sea salt, freshly ground black pepper
- Using a mandolin or a knife, thinly slice (less than ¼ inch) the Portobello mushrooms. In a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt. Whisk to combine.
- Gently arrange the mushroom slices flat in the baking dish to absorb the marinade. Cover and store in the refrigerator for 2 hours, remove, and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. The mushrooms may be stored in an airtight glass container in the refrigerator for up to 5 days.
- To serve, mash ¼ to ½ avocado on each bread slice, add a pinch of salt, then evenly layer on the marinated mushrooms. Top with desired garnishes.
Nutrition Tip: Portobello mushrooms contain B vitamins, copper, potassium, phosphorus,selenium, and antioxidants galore. They are particularly great for plant-based diets, adding a hearty or meaty component to the meal.
From NUTRITION STRIPPED by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill.
Reprinted by permission of William Morrow, an imprint of HarperCollinsPublishers.