Sauced Portobellos

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

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.


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