Eosinophilic Esophagitis Friendly Herb-Marinated Portobello Steaks
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Learn more →Ingredients
4 servings
For the marinade
- 4 large portobello mushroom caps (about 4–5 inches wide), stems removed
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil, plus more for the pan
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt
For cooking
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, 2 tbsp olive oil, garlic, thyme, rosemary, turmeric, ginger, and salt until combined.
- 2
Use a damp paper towel to wipe the portobello caps clean. Place them gill-side up in a shallow dish or on a rimmed plate. Spoon or brush the marinade evenly over both sides of each cap, making sure the gills are well coated. Let the mushrooms marinate at room temperature for 30 minutes.
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