Baked Marinated Portobellos

 2 lg portabello mushroom caps

2T tamari (gluten free preferred) or soy sauce

1T balsamic vinegar

1/2t minced garlic

1/4t minced ginger root

1/2T olive oil

Preheat oven to 400F.

Find a baking dish that will fit both mushroom caps (tightly line dish in foil to make clean up easier if desired). Add all ingredients except mushroom caps and stir to create marinade.

Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down.

Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven.

Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes (exact cooking time will vary based on mushroom size).

Remove mushrooms and let sit for 5 minutes before slicing and serving.

NOTES: This was delicious, but next time I might save money (portabellos are expensive!) and use baby Bellas. Cooking time is probably much shorter. May not even have to marinate.

Recipe by Feasting not Fasting.