Balsamic portobello steaks with marinated vegetables

I couldn't pass up a box of huge and gorgeous portobellos, even though they were fairly pricey.
They are served with a side of basil-marinated, sesame seed encrusted vegetables. The recipe serves two hungry people, with some possible leftovers.


For the portobellos:

5 Whole portobello mushrooms
Equal parts good organic balsamic vinegar (no chemicals!) and organic cold pressed olive oil
Few teaspoons of lemon juice
Rosemary (fresh or dried)
Himalayan salt & freshly ground black pepper
as many crushed garlic cloves as you like

Coat each mushroom well, allow to marinate for 15-30min. Place in 115 F (46 C) and dehydrate for as long as you want. Mine were in for an hour.

For the veggies:

1 Red Bell pepper
1 Red onion
Few handfuls of long green beans
Few handfuls of zucchini
Fresh basil leaves to taste
Handful of soaked sesame seeds (I only had an hour to soak mine)
Coconut oil
Himalayan salt & pepper
Leftover portobello marinade

Mix well and warm up in the oven under 115F or just allow to marinate in room temp until mushrooms are "done". Enjoy your steak dinner! :)

I realize some raw people don't consider balsamic vinegar to be truly raw, so if you feel strongly about this you could substitute a raw vinegar for it. Or just add more lemon juice.