Portobello Mushroom Burgers or Steaks

(Vegan)

4 large Portobello mushrooms. Dust off caps with a paper towel and remove the stems. Place in a Pyrex dish-gill side up and pour marinade on the mushrooms, working the marinade into the gills and pour the rest into the pan. Leave in the refrigerator for 1-1/2 hrs.

Grill, gill side down, on a medium barbeque then flip till cooked through. Or you can pour some marinade into a non-stick fry pan and simmer both sides till done.

Place on a whole wheat burger bun with desired condiments or as a steak with mashed potatoes and vegetables, etc.

Mary Bernt Chicken marinade:

• 3⁄4 C. & 2 Tbs. water
• 3 Tbs. Mary Bernt chicken seasoning
• 2 Tbs. olive oil

Blend in the blender for 30 seconds.