Portobello Steaks with Red Wine Marinade
A hearty entree that will satisfy omnivores and vegans alike.
Servings 2 people
- 4 large portobello mushrooms stems and gills removed
- 1/2 cup vegetable oil preferably organic EVOO (this sounds like a lot-it's not! Promise!)
- 1/2 cup red wine
- 2 Tbsp fresh lemon juice
- 1/4 tsp dried thyme
- 2 garlic cloves minced
In a small bowl, whisk together oil, red wine, lemon juice, thyme, and garlic.
In a shallow dish or ziploc bag, coat portobellos in marinade. Marinate for 30 minutes at room temp.
Heat oven to 425.
Place 'shrooms stem side down in a shallow pan (not a cookie sheet...some of the marinade will drip. Reserve some marinade for when they come out of the oven.
Bake for 15-20 minutes, or until tender.
Remove from oven and serve with roasted asparagus and mashed sweet potatoes .