Marinated Portobello Mushrooms

13

"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

45 m servings 80 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 19 Ratings

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Most helpful positive review

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

Most helpful critical review

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 overpoweri...

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 overpoweri...

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.

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

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 rosem...

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

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

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 pineapp...

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

Heres a twist on the same recipe. Instead of marinating the mushrooms, I grill the mushrooms plain and then reduce the balsamic and drizzle it over them. To get real fancy, I'll top with some bl...