I don’t mean to get all retro ‘90’s on you, but I am really digging Portobello mushrooms lately. To avoid showing my age, I sometimes refer them as crimini mushrooms (that’s what they’re called before they grow up into giant portobellos) or by the English translation of their name – Big hat mushrooms.
Anyhoo, Portobello mushrooms have lots of potassium, niacin and selenium, they are guilt-free eating, and most importantly they can be delish.
As I was perusing one of my favorite Raw Food Detox book (sexy, I know), I found this super easy recipe for Marinated Portobello Mushrooms that is so tasty it made its way into my rotation right away.
Marinated Portobello Mushrooms
Makes about 2 ½ cups
3 portobello mushrooms, stems removed and chopped into cubes
¼ cup balsamic vinegar
3 tablespoons olive oil
3 tablespoons pure maple syrup
Celtic sea salt and freshly ground pepper to taste
Mix all ingredients together and allow them to marinate for as few as 2 hours or as long as 2 days.
Tags: crimini, meatless monday, mmmunch.com, mmmunchonthis.com, mushrooms, nutrition, nutritional counseling, portobello mushrooms
