Recipe by MOTTSBELA
"This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too."
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dark soy sauce
portobello mushroom caps
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.
I'm not sure what I did wrong, but these were too vinegar~y. I tried to add some bleu cheese on top like some others suggested, but still the vinegar was overpowering. Bummer.
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!
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.
Very easy and very good. Forget the cooking wine; use a drinkable middle-shelf wine (you need a glass to go with your meal anyway, right?). The mushrooms shrink up quite a bit; one is definitely not enough for a serving. I'm going to try sprinkling them with freshly grated Parmesan during the last ten minutes of cooking.
My only advice is to use regular wine instead of cooking wine and you will have a 5 star side dish. Delish!
I have to say, I really enjoyed the flavor of this. I cooked as directed, except I used my favorite red drinking wine instead of cooking wine (a bit less than called for) because I had it on hand. Then, after it was cooked, I made 'burgers' by putting the mushrooms on toasted whole grain burger buns and topped with bleu cheese and spring mix salad greens (instead of lettuce). It was great and I didn't even need any other condiments because the mushrooms came out very juicy! I will say that they do shrink up quite a bit during cooking, and I could have eaten two easily. Next time I would add something to the menu to make it more of a meal. My last little tip - toasting the buns will keep them from getting too soggy. Thanks for sharing your great recipe!
This is great! Quick and easy. I made this into a sandwich with roasted red pepper and a slice of fresh mozzarella on a ciabatta role with basil pesto. YUMMY!
* Percent Daily Values are based on a 2,000 calorie diet.
Savannah's Best Marinated Portobello Mushrooms
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 61
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