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Marinated Portobello Mushrooms

SUBMITTED BY: Katie

"Portobello mushrooms marinated in balsamic vinegar and rosemary, then grilled - these are heaven. If you don't have a grill, they're also delicious fried in a skillet. Portobello mushrooms are extremely large, dark brown mushrooms that are simply the fully mature form of the crimini mushroom, a variation of the common white mushroom."

RECIPE RATING:

Read Reviews (8)

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PREP TIME	5 Min
COOK TIME	10 Min
READY IN	45 Min
Original recipe yield 4 mushrooms

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 portobello mushrooms, cut into 1/2 inch pieces
10 tablespoons balsamic vinegar
4 tablespoons dried rosemary
salt and pepper to taste
1 tablespoon olive oil

DIRECTIONS

In a nonporous glass dish or bowl, combine the mushrooms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Brush grate with oil, and arrange marinated mushrooms on hot grill. Turn after 2 to 3 minutes, and continue grilling until mushrooms are heated through and look wilted and black. Serve hot off the grill.

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REVIEWS

Reviewed on Mar. 19, 2003 by GROOVY

Don't marinate more than 30 minutes, because they'll get a bit too tart. Otherwise these were... MORE

Reviewed on Mar. 19, 2003 by Jsikes

I marinated the mushrooms for 30 minutes and they were simply too tart for my family's taste. ... MORE

Reviewed on Oct. 2, 2002 by JENNIO34

this is way yummy! adding a little water tones down the bite of the vinegar. MORE

Reviewed on Feb. 19, 2008 by nosoda4u

This was a quick and easy recipe but I recommend quite a few changes. I used 4 TBSP of... MORE

Reviewed on Oct. 2, 2002 by DEBORAH

i used whole baby portabellas which worked just fine. these were good, but not great. maybe... MORE

Reviewed on Jun. 21, 2006 by Doug Hill

This is exactly how you can get them in a restaurant as an appetizer. Usually $10! Very easy... MORE

Reviewed on Jan. 26, 2004 by COOKINMOM3

The vinegar was overwhelming and the amount of Rosemary made it like eating toothpicks.... MORE

Reviewed on Sep. 15, 2003 by KRANEY

I didn't really care for this recipe - I found the balsamic vinegar overwhelming. Sorry. MORE