Savannah's Best Marinated Portobello Mushrooms Recipe -
Savannah's Best Marinated Portobello Mushrooms Recipe
  • READY IN 1 hr

Savannah's Best Marinated Portobello Mushrooms

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    33 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 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 More Reviews

Most Helpful Positive Review
Apr 08, 2009

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.

Most Helpful Critical Review
May 31, 2011

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.


77 Ratings

Jul 30, 2008

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!

Aug 07, 2008

Scrumptious!!! The best tasting 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.

Oct 26, 2008

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.

Sep 08, 2011

My only advice is to use regular wine instead of cooking wine and you will have a 5 star side dish. Delish!

Feb 04, 2009

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!

Apr 25, 2011

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!


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  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 1286 mg
  • 51%

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

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