I didn't reinvent the wheel here, but this meal really satisfies the taste buds and guess what!? No cows needed! It takes no time to whip up and it gets a two thumbs up!! I accompanied this with some of my Home Made Vegan Mac & "Cheese" and viola!
Photo by: Michelle Welling
Cook Time 7 minutes
2 organic portobello mushroom caps
Small bundle of asparagus
Grapeseed oil spray or any oil
Salt & Pepper to taste
•Pre-heat oven to 400 degrees.
• Line a baking sheet with foil, place asparagus on foil, separate and spray an even coat of oil, sprinkle garlic salt to your liking (you could also add some lemon juice at this point).
•Cook asparagus in oven for about 5 minutes, you still want them to have crunch, and not soggy
•In medium pan, heat avocado oil on med-high.
•Clean mushrooms, pull out remaining stem, and wash away the gills (easiest way is to scrape them out with your clean finger nails), dry with paper towel.
•Place the mushroom caps top-side down, pour balsamic vinegar to coat the caps and a little in the pan, cover and let cook for about 3 min. then flip the caps, cover and cook for an addition 2-3 min.
•Slice into 1/2 inch strips and serve immediately.