Note: I made this for one person and used a very large portobello mushroom, which I divided into two. If you use a smaller mushroom, lower the ingredients and use the recipe for one serving. See other recipes for salad (not included here).
1 Large portobello mushroom
1 Small thing yam (4" long)...if bigger use for 2 servings
1 Tbsp Coconut Aminos (can also use soy sauce, or regular 3 aminos)
1/2 Tbsp Delicata squash seed oil (can also use other oil of choice...choose one with flavor)
2 Orange Wedges and zest
1 tsp Apple Cider Vinegar
1 clove garlic, minced
1/2 tsp maple syrup (honey also works)
1/4 tsp dijon mustard
Pepper (to taste)
Place mushroom in dish (glass bake dish works well) buttom side up.
Mix coconut aminos, oil, juice from 2 orange wedges, zest from orange section used, apple cider vinegar, garlic, maple syrup, and mustard. Pour over mushroom. Flip mushroom twice in dish to rub marinade on both side, but leave bottom side up.
Cover with saran wrap and place in fridge to marinate for 1+ hour. I think I marinated for 2 hrs.
After mushrooms are ready, heat pan on medium.
Meanwhile, wrap small yam in paper towel and put in microwave on high for 4-6 minutes (depending on size)
Place mushroom in heated pan with all of the marinade (bottom side down). Sprinkle with pepper.
Cook for 2-3 minutes then flip. Cook until mushrooms is cooked all the way through and tender.
Cut mushroom in half and then slice.
Place on plate alternating slices, then pour remaining marinade juice over yam and mushroom. Enjoy!!
Eat with piece of meat, or enjoy with salad. See Mango and Pumpkin Seed Salad entry for recipe.
Nutrition (estimated with MyFitness Pal):
239 calories, 27 g carbs, 6 g fiber, 17 g sugar, 7 g fat, 4 g protein, 392 mg sodium, 0 mg cholesterol