Vegan Portobello salad
- 4 Portobello mushrooms
- 1 lettuce
- 2 bell peppers
- sweet balsamic vinegar
- oil, salt and pepper
Remove the stem from the portobello mushrooms then cut into slices the thickness of two fingers.
Brush the mushroom slices with a marinade made from oil, salt, pepper, garlic, and coriander, then fry quickly on both sides in a little oil.
Wash the lettuce and peppers and cut into strips. Arrange on a plate, drizzle with balsamic vinegar, then top with the mushroom slices. Makes an excellent starter or a light supper.