"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." — Katie
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portobello mushrooms, cut into 1/2 inch pieces
salt and pepper to taste
Don't marinate more than 30 minutes, because they'll get a bit too tart. Otherwise these were very good.
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.
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.
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.
This is exactly how you can get them in a restaurant as an appetizer. Usually $10! Very easy to prepare on your own.
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.
this is way yummy! adding a little water tones down the bite of the vinegar.
The vinegar was overwhelming and the amount of
Rosemary made it like eating toothpicks. Very
overpowering flavor when made as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Portobello Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 37
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