- 4 Large Portobello Mushroom Caps, Stems Removed and Gently Brushed Free of Dirt
- 4 Cloves Garlic, Minced
- 2 Tbsp. Tahini
- ¼ C. Traditional Balsamic Vinegar
- ¼ C. Extra-Virgin Olive Oil, Unflavored
- 1 Tbsp. Baharat Spice Blend
- ½ tsp. Kosher Salt
- ½ tsp. Black Pepper, Coarse Ground
- ¼ tsp. Urfa Chile, Crushed (Optional)
- Place mushroom caps in a sealing storage container or bag. Mix remaining ingredients except tahini in a bowl, and pour marinade over the mushroom caps. Arrange caps in the bag so that they lie flat, and allow them to marinate for 1 to 2 hours. Give the bag a periodic shake to distribute marinade and re-coat the mushrooms.
- Preheat oven to 400°F. Lightly oil a baking sheet. Remove portobello caps from marinade, shaking off any excess, and place pieces, cap side down, on the oiled baking sheet. Do not discard marinade.
- Bake for 10 minutes. Flip caps onto their base and bake for an additional ten minutes.
- Meanwhile, pour marinade into a saucepan over high heat. Bring liquid to a boil, then reduce heat to medium, simmering until marinade reduces by about a third. Remove saucepan from heat and stir in tahini, whisking until mixture forms a smooth sauce.
- Serve immediately, with a spoonful of the tahini sauce over the top of each portobello cap.
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