Source: dLife

A meaty portobello mushroom stuffed with walnuts.

Servings

4 fresh portobello mushroom (about 8 oz)
2 anchovy fillets , rinsed
1 tbsp balsamic vinegar
3 tbsp olive oil
1 medium garlic cloves , minced
2 tbsp chopped walnuts

1 Preheat broiler or grill.
2 Wash mushrooms and dry.
3 Remove stems and place in a shallow baking dish.
4 Dry anchovy fillets with a paper towel to remove any excess water.
5 In a small bowl mix the vinegar, oil, and garlic, and mash in the anchovies.
6 Brush mixture onto both sides of mushroom and let sit for at least 15 minutes. Turn mushrooms in pan a few times.
7 Broil mushrooms, top side up, for 5 minutes.
8 Turn mushrooms and brush on marinade. Add in walnuts and broil 3-4 more minutes.

Portobello mushrooms are a great substitue for meat.