1 large Portobello mushroom
3/4 c. fire roasted canned tomatoes
1 clove garlic
1/2 small bell pepper – roasted with the garlic
1/4 c. frozen apple juice concentrate
1 tablespoon reduced-sodium soy sauce or Bragg’s
1 tablespoon seasoned rice vinegar
1 tsp. Cumin powder
sprinkle of black pepper
Clean mushroom and remove stem – cut into strips (however you like them)
Combine rest of ingredients in blender or blend with hand blender (that’s my favorite). Process till smooth and pour into a non-stick skillet and heat until bubbly.
Add mushroom strips and coat with sauce. Cover and cook over medium heat until mushrooms are tender – 10-15 minutes depending on size of slices. Serve plain or over a bed of grains or whole wheat pasta.
This is my rendition of Barbeque-Style Portobellos from NutritionMD.org
Original Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., P.D.; recipe by Jennifer Raymond, M.S., R.D.