Remove stems from Portobello mushroom and make a marinade with 2 tablespoons nama shoyu, 2 minced garlic, thyme leaves, drizzle of olive oil. Divide marinade evenly on stem side of mushroom. Grill mushrooms on low heat but do not flip. Allow marinade to seep in and don’t let the juices flow. Remove from heat when still bit firm but spongier. Let sit before adding sauce. Garnish with roasted red pepper slices.
Roasted Red Pepper Sauce
2 roasted red pepper
½ avocado
Handful chopped parsley
Few thyme sprigs
1 garlic
1 juice of a lemon
Blend in food processor till smooth. Makes 4.