Oral Allergy Syndrome Friendly Herb-Marinated Portobello Steaks

Total time52 min

Prep time10 min

Cook time12 min

Oral Allergy Syndrome Friendly Herb-Marinated Portobello Steaks

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Ingredients

4 servings

For the marinade

4 large portobello mushroom caps (about 4–5 inches wide), stems removed
3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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1 tbsp apple cider vinegar
2 tbsp olive oil, plus more for the pan
3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.
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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