|5 min||10 min||4|
|2 tbsp||Extra virgin olive oil|
|2 tbsp||Balsamic vinegar|
|1/2 tsp||Rosemary, dried|
|1/2 tsp, ground||Tarragon, dried|
|1/2 tsp, ground||Basil, dried|
|1/2 tsp, ground||Thyme, dried|
|341 gm||Portobello mushroom (sliced about 1/2" thick)|
|2 pinch||Salt (to taste)|
1. Heat up your grill or large pan on medium high.
2. Whisk together olive oil, balsamic vinegar and rosemary, tarragon, basil and thyme. Brush your herby balsamic olive oil onto both sides of your portobello slices using a pastry brush or silicone brush.
3. Lay the slices down on your grill or place in pan and cook for about 3-5 minutes on both sides. Serve with a generous sprinkle of pink sea salt and enjoy!
Good source of plant-based protein and fiber as well as B vitamins and selenium.