It’s Meatless Monday (alright, yesterday)! And I heart ‘shrooms

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.

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