Marinated Portobello Mushrooms Recipe -
  • READY IN 45 mins

Marinated Portobello Mushrooms

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 mushrooms Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    45 mins


  1. 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.
  2. Preheat grill for high heat.
  3. 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 More Reviews

Most Helpful Positive Review
Mar 19, 2003

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

Most Helpful Critical Review
Feb 19, 2008

This was a quick and easy recipe but I recommend quite a few changes. I used 4 TBSP of vinegar, 1 TBSP of fresh rosemary, and only marinated for 5 minutes. The vinegar was still a bit overpowering, but I used the mushrooms to make a pizza. With the pizza sauce, the marinated mushrooms had just the right flavor.


19 Ratings

May 21, 2009

I made it again and made changes so I guess it isnt the same at all. I used white wine instead of the vinegar and added basil and garlic.

Mar 19, 2003

I marinated the mushrooms for 30 minutes and they were simply too tart for my family's taste. Also, four tablespoons of dried rosemary was too much. The mushrooms were covered in crunchy rosemary. Overall this recipe was a disappointment.

Jun 21, 2006

This is exactly how you can get them in a restaurant as an appetizer. Usually $10! Very easy to prepare on your own.

Jan 26, 2004

The vinegar was overwhelming and the amount of Rosemary made it like eating toothpicks. Very overpowering flavor when made as written.

Oct 02, 2002

i used whole baby portabellas which worked just fine. these were good, but not great. maybe i had too high of an expectation. i will try again and cut down on the vinegar and add some pineapple juice and garlic to add more depth to the marinade.

Oct 02, 2002

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


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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