- 3 tablespoons low-sodium soy sauce
- 3 tablespoons brown rice syrup
- 3 cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- Freshly ground black pepper to taste
- 4 large portobello mushrooms, stemmed
Portobello mushrooms are probably my favorite vegan burger. They are easy to prepare and they take on the flavor of whatever marinade you choose. You could serve these on whole-grain buns for a cookout, but for a wholesome, easy meal at home, serve them on a bed of grains with a salad.
Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well.
Place the mushrooms stem side up on a baking dish. Pour the marinade over the mushrooms and let marinate for 1 hour.
Prepare the grill.
Pour the excess marinade off the mushrooms, reserving the liquid, and place the mushrooms on the grill. Grill each side for 4 minutes, brushing with the marinade every few minutes.
During the last few minutes of grilling, brush the mushrooms with barbecue sauce.
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe