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

1. 1 Remove stems and clean mushrooms; set aside.
2. 2 Whisk vinegar, Worcestershire sauce, oil, garlic, onion powder, salt, and pepper together in a small bowl; pour into a resealable plastic bag.
3. 3 Add mushrooms to plastic bag with marinade, turn to evenly coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 5 minutes up to 12 hours.
4. 4 Coat a large skillet with cooking spray; heat over high heat. Add mushrooms; cook until browned and heated through, about 4 minutes per side.

Nutrition per serving