Dijon Portobello Steaks

Kevin brought home some goodies from the Farmer's Market this weekend so we took advantage of the warm fall weather and fired up the grill.  He bought beautiful Portobello Mushrooms and glorious Acorn Squash.  For the Squash, I cut in half, seeded and brushed with a mixture of melted butter, splash of apple cider vinegar and brown sugar.  Wrapped tightly in foil and put on grill (not directly over flame) and cooked approximately 40 minutes.

Dijon Portobello Steaks

The Complete Guide to Vegan Food Substitutions Cookbook

1/2         cup mild Dijon mustard

3            tablespoons balsamic vinegar

2            tablespoons agave nectar

              salt and pepper

2            large Portobello mushrooms, stems removed

In a small mixing bowl, whisk together mustard, vinegar, agave, salt and pepper.

Place mushrooms in a shallow dish and cover and marinade. Let soak for at least 15 minutes.  Remove mushrooms from marinade and place on the grill or in a grill pan; cook for about 7 minutes per side, basting with marinade, until mushrooms are tender.