Thanksgiving Salad w/Marinated Mushroom


  • 3 large portobello mushrooms
  • 1 tsp dry sage
  • 2 cloves garlic minced
  • 2 T low sodium Tamari sauce gluten free soy sauce
  • Fresh cracked pepper to taste


  • 4-6 servings salad mix of choice
  • 1/4 cup pomegranate arils
  • 1/4 red onion sliced lengthwise thin
  • 1/3 cup walnuts broken down by hand
  • 1/2 apple cubed if desired
  • Slice mushrooms as above


  • Mix sage garlic and tamari on a bowl and whisk. Set aside. Take stems off the portobellos and peel skin back (if desired).
  • Drizzle sauce over mushrooms and let sit room temp for about a half hour.
  • Note: Mushrooms will shrivel a bit but that’s due to the salt in the tamari sauce. Turn on broiler, grill or stove top nonstick pan (med high heat).
  • Broil, pan “fry” etc. 3 min on each side. Let cool and add to the salad below. I felt the ingredients for this salad would best pair with this mushroom as a topping.


  • Assemble the salad with above ingredients and enjoy!