Ingredients:

For the Marinade:

• 3 Punnets mushrooms (portobello)

• 150ml Extra virgin olive oil

• 100ml Soy Sauce (Dark gluten-free)

• 150ml Fresh minced garlic

• 2 Tbsp smoked paprika and 1/2 tsp cayenne pepper

• 1 tsp dried parsley (or 1 tbsp fresh)

• ½ tsp black pepper

• 2 Tbsp Onion powder

• 2 Tbsp Fresh Rosemary (or a tsp dries)
• 1 Tbsp Turmeric powder
• 1 tsp black strap molasse
• No salt is required.

Instructions:

1. Clean and prep mushrooms:
   Wipe mushrooms with a damp cloth (don’t soak). Leave mushroom whole and retouch stems.

2. Marinate:
   Add mushrooms to the casserole dish, mix all ingredients except black pepper and molasses then toss well to coat evenly.
   Let mushroom marinate in the oven at 160°C for at least 20 minutes. ( cover with parchment paper first(to prevent aluminum leaking onto food) and then foil.

3. Roast:

   • Increase temperature oven to 200°C (400°F).

   • Remove parchment paper together with foil
   • Add black strap molasses and black pepper mix well.

   • Roast for 15–20 minutes, stirring halfway, until golden and slightly crisp around the edges.

4. Finish and serve:

   • Serve warm.

   • Garnish with fresh herbs like parsley or thyme, be generous with your fresh herbs.