• 4 large or 6 medium portobello mushrooms, wiped with a damp paper towel
  • 4 tablespoons soy sauce, or tamari if gluten free
  • 2 tablespoon balsamic vinegar; I prefer reduced balsamic from California
  • Balsamic, especially Smoked Hickory or Sweet Heat, or Napa Naturals Reserve
  • 1 tablespoon nut butter—almond, sunflower, or peanut (or 1 Tbsp olive oil).
  • 1/2 tablespoon date paste or maple syrup (optional)
  • 1/4 teaspoon smoked paprika (optional)
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon grated fresh ginger
  • Freshly ground black pepper

Inspired by recipe from
2 generous servings

Preheat oven to 400 F

Use a low sided baking pan that will hold the mushroom caps. For ease of cleaning, line with parchment paper, a silicone baking pad, or aluminum foil

In a small bowl mix all ingredients, except the mushrooms, until well mixed and smooth.

Brush or spoon a bit of sauce around the bottom gills of the mushrooms, then turn them over and brush or spoon over the tops. Let marinade for 15-20 minutes stem side down.

Brush tops again, also using some of the marinade in the pan–save a bit of sauce to brush on at the end of cooking. 

Bake for 15 minutes, turn over and brush on sauce from the pan. Continue baking for approximately 10-15 minutes till browned (this depends on mushroom size).

Remove mushrooms, brush again, let sit for 5 minutes, and serve whole or sliced.

Serve as a main dish or a side. Especially good with potatoes like my Creamy Vegan Cauliflower Mashed Potatoes [on YouTube/nan simonsen or] or a satisfying cooked grain, and a salad. Also, try as a burger.