Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

Portabella mushrooms marinated in garlic, olive oil, and balsamic vinegar.

Servings

4 fresh portobello mushroom , caps
0.5 tsp salt
0.5 tsp black pepper
2 medium garlic cloves , crushed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 medium tomatoes , sliced
4 piece red onion slices , thin slices
4 kg Boston lettuce leaves

1 Rinse and dry mushroom caps.
2 Mix together mushrooms with salt, pepper, garlic, olive oil, balsamic vinegar, and marinate in a plastic bag for about 1/2 hour.
3 Preheat oven to 350 degrees F.
4 Place mushrooms gill side down on a baking sheet and bake for about 10 to 15 minutes until cooked through.
5 Serve each mushroom with sliced tomato, red onion, and lettuce leaves.