Low Fiber 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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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
Ingredient noteLow residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. 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)
Ingredient noteLow residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 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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