

Clean portobello caps with a paper towel or brush and slice into about 1/2” pieces.
Mix all the ingredients and pour into a ziploc bag.
Add the sliced mushrooms and squeeze out as much air as possible before closing the bag.
After adding the mushrooms, carefully massage them so they all get evenly coated with the marinade.
Store in an airtight container in the fridge for up to 7 days.
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