Mock Korean BBQ!

[Naiad]

I sort of took a page from Honeybee and Alissa's "book" and changed it up abit.

I sliced some portabello mushrooms into strips along with green and red peppers and onion/garlic slices and marinated them for about 2 hours in a processed mixture of nama shoyu, garlic, a tiny bit of sea salt and cayenne.

Then, I wrapped them up traditional style in romaine leaves. Delicious! :D

[blessed]

Girl, you've made my day.
That will be lunch tomorrow. I just purchased some organic mushrooms.
Thanks for posting and if you have a picture of it please post also, i know it must really look good.
Can't wait to try it. :D :D

Ann

[Naiad]

Haha, I know! I think it's all the garlic and nama shoyu... it made me crave korean BBQ like crazy!

I'm wondering if I can score raw kimchee and maybe even make a raw version of the paste you spread onto the leaves, maybe a nut mixed with some shoyu and garlic... hmmm.

Let me know how yours goes and if you change it up a bit and make it better! :D

[spicyfull]

I love Marinated Portabella Mushrooms........Never had the BBQ......

[codajess]

I always cut up mushrooms (any kind) and onion and marinate them in Bragg's with olive oil and garlic powder, then dehydrate for a bit. Then I just eat them with a fork. It was my take on my old portabella mushroom caps & onions with garlic powder and A1.

Man, I need to find a raw A1 substitute..

[SparklePlenty]

I made marinated sliced portobellos the other day and we all loved them.
I marinated them in a mixture of fresh tomato, sundried tomato, dates, garlic, oregano and EVOO. Whizzed that in the FP and poured it over sliced portobellos and let it marinate for a few hours on the counter. YUM!

[honeybee joy]

Thanks! I will have to try this soon!