Fructose Free Vegan 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 and gills scraped
- 3 tbsp balsamic vinegar
Ingredient noteBalsamic vinegar is made from grape must and carries some fructose that a low fructose diet limits; the small amount used here (about two and a half teaspoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 2 tbsp tamari
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt
For searing
- 1 tbsp olive oil, for searing
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the balsamic vinegar, tamari, 2 tbsp olive oil, maple syrup, minced garlic, smoked paprika, black pepper, and salt until combined.
- 2
Place the portobello caps gill-side up in a shallow dish or zip-top bag. Pour the marinade over the caps, turning to coat all sides. Let marinate at room temperature for 30 minutes, turning once halfway through.
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