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Marinated portobello mushrooms recipe

Marinated portobello mushrooms recipe

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  • Dish type
  • Side dish
  • Vegetable side dishes

Flat portobello mushrooms are marinated in a mixture of wine, soy sauce, garlic and balsamic vinegar before being cooked. Or serve whole in baps as a burger.

19 people made this

IngredientsServes: 2

  • 120ml wine
  • 1 tablespoon olive oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 2 large portobello mushroom caps

MethodPrep:10min ›Cook:33min ›Extra time:17min marinating › Ready in:1hr

  1. Preheat oven to 200 C / Gas 6.
  2. In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar and garlic. Place mushroom caps upside down in the marinade; leave for 15 minutes.
  3. Cover dish and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

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Reviews & ratingsAverage global rating:(102)

Reviews in English (79)

by Mari

I wound up making a couple small modifications to this. I didn't have cooking wine nor did I have fresh garlic. I omitted the wine and subbed 1/4 tsp garlic salt for each clove. It was easy and worked out to be rather tasty. I'll happily make this one again.-07 Apr 2009

by Isabel

Really great recipe!! I tried it last night after having recently switched over to becoming a vegetarian (or more accurately a pescetarian), but it was fabulous! I cut it into strips and served it over salad! It was fabulous! A great substitute for steak! Will definitely cook again!-30 Jul 2008

by SLJ6

Scrumptious!!! The best tasting mushrooms....so good that I made them last night, and I went to the store this afternoon to make them again tonight!...I used only 1 tblspn of the balsamic and kept everything else the same....I did use white wine cause thats what I had on hand. I bet red wine would be even better because its richers and the portobello is a very "meaty mushroom". Thanks so much for this very tasty dish.-07 Aug 2008


Marinated Portobello Mushrooms

This post may contain affiliate links. See my disclosure for more info.

These portobello mushrooms are sliced and then marinated in a mixture of oil, vinegar, and seasonings before they’re lightly cooked. Customize them each time for a different flavor profile.

Last week we drove to Sarasota for my birthday and made a long weekend of it.

On the way up there, we took a detour to Naples for lunch. We ate at this cute little courtyard-style cafe and I got a key lime shrimp salad that had marinated portobello mushrooms in it.

You know how you get so in your routine of cooking the same foods that you sometimes just need a reminder to branch out and make something new?

Those mushrooms were my reminder. They had this really lovely meaty texture and were bursting with flavor thanks to whatever they had marinaded in.

I couldn’t wait to get back into my own kitchen to make all the variations. That’s how good they were!


Marinated Portobello Mushrooms

These Spanish marinated portobello mushrooms over steamed potatoes are incredible. This is pure comfort food. So rustic and delicious, and super easy.

These Spanish marinated portobello mushrooms over steamed potatoes are incredible. This is pure comfort food. So rustic and delicious, and super easy.

I got the recipe for these marinated portobello mushrooms from my dear friends Karen and Andrew that was inspired by the lessons they learned from their adventures writing The Vegetarian Flavor Bible. Here’s the story:

“A few years ago while visiting the winery Bodegas Farina in the Toro region of Spain, we fell in love with an earthy, rustic one-pot dish they served us for lunch while tasting a number of their wonderful wines. The original dish called for pork ribs marinated in Spanish smoked paprika, dried oregano, cumin, bay leaf, and fresh parsley, stewed with potatoes that have been coarsely broken up. (You can find the original recipe on p. 110 of Penelope Casas’ cookbook La Cocina de Mama.)

After we switched to a plant-based diet in May 2012, this was one of the beloved dishes we most feared having to live without. However, instead of ribs, we now use Portobello mushrooms in the dish instead, and find we love it just as much – and even prefer its new lightness.

This is one of the examples from which we learned a key lesson of The Vegetarian Flavor Bible: that the flavor profile of any given dish isn’t necessarily rooted in its “main ingredient” but rather in its vegetables, herbs and spices. As the flavor profile of Spanish cuisine on page 474 of the book indicates, its essential flavors are rooted in ingredients like garlic, olive oil, and smoked paprika — not in meat.”

You know when you’re excited about a book you count down the days until it comes out and pre-order your copy as soon as it’s available lest you be put on the waiting list. That is how I felt about The Vegetarian Flavor Bible. I have literally looked at the The Flavor Bible every single day since I bought it, and I always use it for inspiration when I’m throwing things together.

Karen Page and Andrew Dornenburg have won every prestigious cookbook award or The Flavor Bible, and their vegetarian follow-up is just as brilliant. It’s the answer to my plant-based prayers! A book that is “The Essential Guide To Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based On The Wisdom Of Leading American Chefs.”

I want to travel around with Karen and Andrew! They get to travel to speak to the best chefs in the world and compile a book using all of their brilliant tips and ideas. This is an extraordinary encyclopedia of ingredients. Every single plant-based ingredient is listed with the flavor profile, what it is, techniques for preparing and using it, key dishes that it is used in, a comprehensive list of which other ingredients and flavor pair best with it (best pairing appear in caps and bolded for easy reference), and the ultimate flavor pairings.

This is not a cookbook. It’s the ultimate cook’s companion. There are other treasures in this book like all of the lovely quotes and anecdotes about the various ingredients from famous chefs, calendar of notable events in vegetarian history.

I highly recommend this book to any and every cook, whether your a beginner cook or an advanced home cook. I promise you, this book will make you a better cook, and will certainly give you the tools to make bolder choices in the kitchen sitting on the shoulders of chefs that have experimented before you.


Grilled Portobello Marinated Mushroom Recipe

Grilled portobellos are my favorite marinated mushroom recipe. They're easy to make, taste great, and hearty enough to make a full meal.

Portobello mushrooms are perfect for this due to their large size and meaty texture. They're often used as a meat substitute, as they're tastier and more interesting than tofu.

Use this recipe in place of a meat or veggie burger. Just add a bun, cheese, tomato, onion, or any other favorite ingredient.

Alternatively, you could make mushroom skewers. Simply slice into large chunks before marinating, marinate as directed, and then place them on a skewer with pieces of pepper, onion, tofu, meat, or other favorite additions. Now you're ready for summer!

Recommended mushrooms: Portobello

Ingredients:

  • 4 large portobello mushrooms
  • 1/3 cup olive oil
  • 4 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tbsp minced herbs (rosemary and thyme are good choices)
  • salt and pepper to taste

Clean the mushrooms with a damp cloth and remove the stems. You can remove the gills too if you want, although I find that to be too much work!

Place the mushrooms in a dish with the gill side facing upwards. In another bowl combine all the other marinade ingredients. Whisk them together so they blend well.

Pour the marinade over the mushrooms. Cover and refrigerate for about one hour. You can leave them longer if you want, but with this recipe it's usually not necessary.

Preheat the grill to medium. Place the mushrooms gill side up and grill for 5 minutes. Then flip them over, and grill for another 5 minutes. You can cook them a little longer if you want that charred effect! If you don't have a grill, a skillet works fine too.

Serve either with greens on a salad, or as a delicious alternative to a normal veggie burger.


Portabella Mushroom Fajitas

Published: Mar 14, 2016 · Modified: Feb 15, 2021 by Sarah Cook · This post may contain affiliate links.

I can't even begin to imagine what a vegetarian diet would like be without mushrooms. I know a lot of people don't really care for them so I'm sure there are many vegetarians out there that manage to get by just fine without them. But if you're like me and try to avoid eating a lot of processed faux meat, your options can be somewhat limited. For that reason alone, mushrooms are a necessity in my book.

In fact, they're the first thing that comes to mind when I want to recreate a dish and need a substitute for animal protein. The rich umami flavor stands in perfectly for meat while also offering a healthy serving of fiber, potassium and B vitamins. I find that portabella mushrooms work especially well because of their larger size and meaty texture.

In this recipe we're replacing steak fajitas with sliced portabella mushrooms that are coated in a simple marinade made from fresh lime juice, cilantro, ground chipotle, and tamari (or soy sauce). Once they've had a little time to soak up those flavors, we sauté them along with sliced peppers and an onion for about 7 minutes. That's pretty much all there is to it!

Serve them with warm corn tortillas, guacamole and a side of chips and salsa for a quick and easy weeknight meal. I like to make a large amount so that I can have leftovers for lunch so this recipe makes 12 fajitas. However, if you're cooking for one or prefer not to have a lot of leftovers, feel free to halve the recipe to make less!


How to Make Pickled Mushrooms?

You don’t have to exert a ton of effort to pickle veggies! It is super easy :). With the right spices and enough vinegar, you can next level any veggie you got hanging around.

  1. Clean mushrooms thoroughly.
  2. Bring a large pot of water and vinegar to boil. Add mushrooms and cook for 15 minutes.
  3. Drain liquid and set mushrooms aside.
  4. Bring mushroom marinade to a boil.
  5. Dice up garlic and place in mason jars.
  6. Fill up each jar with mushrooms and marinade. Cover and store for up to a month.


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Ingredient Notes

Portobello Mushrooms

Gills or No Gills? Sometimes people scrape the gills out of mushrooms with a spoon when they make stuffed mushrooms or portobellos. I remove the gills for stuffed mushrooms, but not for portobellos.

The reason I remove the gills for stuffed mushrooms is to make more room for filling and to get them to dry out more in the oven.

With these portobellos, I leave the gills. I like them with gills, but it’s totally up to you. The portobellos already shrink down quite a bit in this recipe.

Low Sodium Tamari

This is a great way to add umami, saltiness and hearty flavor. I prefer the low sodium kind. Tamari is a gluten-free soy sauce. If you have soy sauce and do not need these shrooms to be gluten-free, regular soy sauce works too. If you are using full sodium tamari or soy sauce, you may want to use about a third less and sub out that third with water.

Balsamic Vinegar

Balsamic vinegar can be young or aged, syrupy or vinegary, cheap or expensive. For this recipe, I use the young, vinegary, cheap stuff. This balsamic vinegar fits that description and works well for this recipe. If you have the aged, syrupy, expensive stuff, it works too, but you may end up with some sweeter portobellos.

Minced Garlic

You can mince fresh garlic or use pre-minced garlic from a jar.

Minced Or Grated Ginger Root

Much like the garlic, you can grate or mince fresh ginger or use ginger from a jar or bottle.

A High Smoke-Point Neutral Oil

Since you will be putting these shrooms in the oven, a high smoke point oil is recommended. Extra Virgin Olive Oil is great for salad dressing, aioli, and dipping bread. However, it has a low smoke point. Extra Virgin Olive oil is not recommended for high heat situations like high oven temps, grilling and sautéing. For high heat, I go with regular non-virgin (giggle, giggle) olive oil or avocado oil.

Let’s Make Easy Oven-Roasted Marinated Savory Portobello Mushrooms

Find a casserole dish that will fit all four mushrooms without overlapping. If needed, you can cut the mushrooms to make this happen. For easy clean up you may want to line the dish with foil or parchment paper.

Pull the stems out of the portobellos. Then make the marinade and rub it on the mushroom caps. Let them sit for 15 minutes stem-side down while the oven is heating. I add the stems to the casserole dish and coat them in the marinade as well, but it’s up to you.

Marinating Portobello Caps & Stems

Once the oven is heated, rub or brush more marinade onto the mushrooms. Then put them in the oven stem side down for 15 minutes. Then remove from oven, flip over the mushroom caps and spoon the juices from the oven onto the mushroom caps. Return to oven for 10 – 15 more minutes.

After 15 minutes of baking Flipped shrooms with juices spooned onto them, ready to go back in the oven Close-up of the Marinated Oven-Roasted Portobellos

Remove from oven and serve. You may want to spoon some of the glaze and juices left in the casserole dish onto the shrooms.

Easy Oven-Roasted Marinated Portobello Mushrooms with Zesty Avocado Pistachio Pesto, Roasted Peppers, and Couscous


Mushrooms and immunity

These portobellos are tasty, easy, healthy and versatile and on to of it all, mushrooms are great for the immune system. This makes a recipe like this perfect for fall and winter when we are all trying to avoid getting sick. Mushrooms have been a part of the natural medicine tool box for ages and have more recently earned their place as an immunity booster through research.

I mean they're enough of an immune booster that I keep these pills in my medicine cabinet all season to ward off any would be illnesses. I'm not normally one for supplements but these truly seem to do wonders. Since they're rather spendy, I just take them whenever I am feeling overworked, under slept, and at risk of getting sick.

In addition to being loaded with nutrients, portobello mushrooms happen to be extremely low in calories so they're great for weight loss (or to make up for downing too much cheese and wine along with them - no judgments here).


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I have made this every year as the salad course for Christmas dinner and it is consistently a hit! I usually make the stuffing the day before, mixing all the ingredients in a big ziplock bag, and marinate and cook the mushrooms the day I am going to serve it. Sacrilege, but I use Harvey's Bristol Cream, which gives it fantastic flavor!

They were very good, but a lot of effort for an app. Probably won't make again.

I have made this recipe many times and given it to friends. Everyone loves it. It can be time consuming but easier if made the day before and put together the night or day of serving.

Yumm! It definitely doesn't need as much oil as it calls for. I cut the oil in half and added more garlic, shallot, and balsamic. It was fabulous.

I've been making this recipe for years. I just make the first part, actually (the marinade) and then broil the marinated mushrooms. I serve them on some hearty bread with goat cheese and roasted red peppers or sauteed leeks for a tasty sandwich.

I was dissapointed in this and am still on the hunt for a good recipe. the marinade overwhelmed the mushroom taste and the stuffing was too fussy. Too many tastes going on.

This is THE BEST stuffed mushroom recipe ever. I have never had one complaint from anyone. I, too, have used baby belas and served them as an appetizer.

I'm surprised this has gotten so much positive feedback. I made it exactly as written, and the sherry overwhelmed all other flavors. Considering all the wonderful fresh herbs and garlic I put in this was very disappointing. Also, there were way too many breadcrumbs required.

This is a great recipe! It's now one of my boyfriend's favorite dishes. And, he never used to like mushrooms at all!

This is one of the best stuffed mushroom recipes I have found. To make it as an appetizer, I have used baby bellas and it's a great finger food.

I made this recipe for New year's lunch and it was absolutely fantastic. the tastes that flow with every bitefull where absolutely divine. I did take care not to add the water and sherry to the mushrooms but around them for baking as the others said and the result was exceptional! I will reccomend this recipe to anyone who wants to impress his guests!!

YUMMY! And we only made the first half! Instead of stuffing and baking, I just sliced the caps, marinated them, then sauteed in their juices. Can't wait to make the whole thing!

An excellent recipe. I used slightly less cheese but the best balsamic vinegar I could afford. I also minced the parma ham.For the herbs I used parsley and basil. Yummy with rocket or arugala.

I get rave reviews every time I cook it properly. Even had someone tell me it was "fine restaurant quality" as happened to another reviewer! BE WARNED: the trick is to remember that while you go through the stuffing ingredients DO NOT put the water and sherry (listed toward the end of the stuffing ingredients) into the stuffing! They are for pouring around the mushrooms in the dish before baking-- I make this recipe a few times a year and have forgotten twice to leave those out of the stuffing as I rush to get tings mixed, in the oven and in my mouth :). just made the mistake again and what a mushy mess I had!! That is last time I wil make that mistake!!

every time i make this, people rave about it! you can easily make the VEGAN version of this by subbing butter with vegan margarine, and just using vegan parm and leaving off the meat! tastes DELICIOUS!

I cook with sherry alot, but in this case, it overwhelmed the other flavours.

I admit i screwed up this recipe. I did not read all of the instructions before beginning and mixed in the water and sherry with the stuffing. Then realized DUH, it was supposed to go in the bottom of the pan. (They were listed with stuffing ingredients) Anyway The dressing is wonderful. I may try it again. My version was a little soggy to say the least. LOL

My sister first made this dish last Christmas and I craved it for months until I made it myself. Everyone who has tasted them, LOVE THEM. Note: The first time I made them I used all fresh herbs. The second I used all dried herbs, except for the parsley, and I think it tasted better. It toned down the complexity of the flavors.

I've made this for thanksgiving for the past 4 years and my family raves about it. Rich, flavorful but quite labor intensive. Absoluted Wonderful!

this was very yummy. Great marinade for the mushrooms. I increased everything (especially the prosciuto and cheese) so they were more substantial.

Love this recipe!! I have made these stuffed mushrooms many times for gatherings with friends and family - there are never any leftovers and always requests for the recipe. An easy recipe to make your own - adjust the filling ingredients to your taste.

Although we love stuffed mushrooms, my husband and I weren't wild about this. Seemed like a lot of work for a less-than-fabulous outcome. Oh, well.

For New Year's Eve dinner we followed the recipe almost exactly as printed (with 1/2 cup olive oil only and a little extra ham) and this recipe turned out lovely. I was tempted to skip the greens but they provided balance to the dish and were quite tasty. I will definitely make this recipe again!

I made this as a starter for Thanksgiving. Rave reviews!

Made just mushrooms as an appetizer - outstanding. Used only 1/2 cup olive oil & would use less sugar next time for marinade. I substitututed 3 strips bacon for proscuito, added spinach, and used course ground Italian bread. This made the best mushrooms I've ever tasted and everyone left with a copy of the recipe.


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