These mushrooms are a super-easy make ahead dish that you can keep throughout the week for lunches and dinner. The ingredients are simple—all you have to do is mix everything together, let the mushrooms soak, then grill them.
You can put these sliced up in a rice bowl, on an open-faced sandwich and on the side of a big dinner wiith heavier, richer taste. What I like to do is to stuff them with a mix of tofu and whatever veggies I have in the fridge that day. Feel free to play around with the fillings yourself, this recipe is very adaptable and flexible.
I specified to use low-sodium because it’s not really necessary to have the extra salt in there; if you need to use regular, it won’t ruin your dish but just be aware there’s that extra added sodium. I originally wrote this recipe for the CBC but thought my readers (YOU!) would enjoy is as well.
- 4 portobello mushrooms, stems removed
- 1/2 cup low-sodium soy sauce
- 3/4 cup rice wine vinegar
- 1 tbsp. toasted sesame oil
- 3 cloves garlic, minced
- 2 tsp. fresh ginger, grated
- 1 tsp. fresh lime juice
- 2 green onions, finely sliced
The mushrooms will reduce in size and you will see their juices begin to escape. Slice them into thin strips or keep them whole — you can serve them hot or cold.