Interstitial Cystitis 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
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ½ tsp salt
For cooking
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Can be omittedlemon
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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