✓ 4 large portabella mushroom caps, cleaned and destemmed
✓ 1 cup water
✓ 1⁄2 teaspoon vegetable bouillon
✓ 1 teaspoon minced garlic, (2 cloves worth)
✓ 2 Tablespoons low sodium soy sauce (or Tamari)
✓ 3 Tablespoons balsamic vinegar
✓ 1 teaspoon onion powder
✓ 1⁄2 teaspoon dried parsley
✓ 1⁄4 teaspoon paprika
