Recipe by: Susan Vierck, featured on Chef AJ live on 1-16-24
Ingredients:
- 4 large portobello mushrooms, cleaned and stems removed
- 1 cup blackberries
- 1/4 cup blackberry balsamic
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste (optional)
- Fresh parsley for garnish (optional)
Directions:
- Preheat your oven to 375°F
- In a blender, combine blackberries, blackberry balsamic, soy sauce, maple syrup, garlic, thyme, salt, and pepper. Blend until smooth.
- Place portobello mushrooms in a baking dish, gill side up.
- Pour the blackberry balsamic mixture over the mushrooms, ensuring they are well-coated.
- Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender.
- Garnish with fresh parsley if desired.
- Serve as a main dish or on a bed of quinoa or rice