Challenge Approved
Serves: 2
Ingredients:
For the mushrooms:
8 large portobello mushroom caps
1/2 cup balsamic vinegar
1/4 cup Braggs Liquid Aminos
1 cup water
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. oregano
Black pepper, to taste
1 tbsp. olive oil for sautéing
1 cup watercress or spring greens
1 head of Romaine lettuce for “buns”
Challenge Approved Vegan Mayo for condiment or another Challenge Approved Sauce
Broccoli:
2 heads of broccoli
3 tbsp. olive oil
Salt and pepper
Garlic salt (optional)
Directions:
Toss the broccoli florets with olive oil and seasoning. Spread them out and roast on 425 degrees F until the edges are crispy and the stems are tender. Approximately 30 minutes. Can broil them at the end if want more crisp. While the broccoli roasts: Mix vinegar, Braggs Liquid Aminos, water, rosemary, thyme, oregano, garlic, and pepper together and place the mushrooms in a container that allows the marinade to cover the mushrooms. Alternatively, throw everything in a large Ziploc bag and shake it well. Marinate for at least 20 minutes or overnight. Heat olive oil in a medium-size pan and cook mushrooms for 3-5 minutes on one side, then turn and cook for 3-5 minutes longer. Add the remaining marinade to pan and cover, cooking for 5-7 minutes longer and then flip for another 5-7 minutes. Your mushrooms will be fork tender and juicy with the absorbed marinade. Serve with Romaine lettuce leaf slathered with your favorite condiments and greens. Use two mushrooms per person.