Ahh, portobello mushrooms. The mature version of the button or crimini mushroom, portobellos have a nice, meaty texture and make nutritious replacements for burger patties or steaks. Raw portobellos are a very good source of Copper, Dietary Fiber, Folate, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Riboflavin and Selenium, and a good source of Iron, Magnesium, Thiamin, Vitamin B6 and Zinc (source). The selenium contained in these delicious fungi is said to assist with DNA repair, copper and iron help the flow of oxygen through our blood, zinc boosts immunity and helps heal wounds, and niacin has been linked to a reduced risk of Alzheimer’s disease (source).
Marinated portobellos are delicious on salads and sandwiches (pictured below), in breakfast scrambles and wraps, or even enjoyed as a simple side dish.
Dijon-Marinated Portobello Mushrooms
1 large clove garlic, minced
1/4 cup white cooking wine
2 tablespoons liquid aminos
1 tablespoon olive oil
2 teaspoons dijon mustard
4 drops liquid smoke
1 (6-ounce) package clean, sliced portobello mushrooms
Preheat oven to 400º F. Lightly grease a small, rimmed baking sheet; set aside.
Combine all ingredients except for mushrooms in a small bowl. Whisk to combine. Brush generously onto both sides of mushroom slices and place in a single layer on prepared baking sheet. Bake in preheated oven for 15 minutes. Allow to cool slightly before serving.