My great aunt Betty came up with this recipe for delicious banana pudding. It is quite tasty. Perfect for outdoor barbecues or when guests are over.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 steaks |
Ingredients
- 4 large portobello mushrooms
- 3 tablespoons balsamic vinegar
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- salt and ground black pepper to taste
- cooking spray
Instructions
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
- I used large portobello mushrooms for this recipe. You could use baby bellas if that is all you can find. Just leave them whole and cook for 8 minutes, stirring halfway through.
- If you are using a BBQ, place directly on the hot, greased grill for 4 minutes on each side.
- If you are going to slice them, let them cool 2 to 3 minutes, the inside will be very hot.
Reviews
Delicious! I followed the recipe as it is. It was almost gone before I remembered to take a picture…