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.
