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.

Savannah's Best Marinated Portobello Mushrooms

cooking wine

olive oil

soy sauce

balsamic vinegar

garlic,

portobello mushroom caps

Preheat oven to 400 degrees F (200 degrees C).


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.


Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.


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.

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!

This is basically what I've always done with portobellas when I'm in a time crunch, so it was nothing special to me, but that doesn't keep it from being a fast, easy go-to. Two notes: 1. For those who thought it was too vinegary, it could be the quality of your balsamic. The longer it's aged the sweeter and mellower it tends to be. 2. Cooking wine is pretty much bad wine with salt added. Never cook with wine you wouldn't drink and trust me, you would never drink the stuff sold as "cooking wine."

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.

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!

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

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!

left the wine out but the mushrooms were amazing!! i LOVE balsamic and this is def. not lacking in the vinegar flavor. Used over a spinach and tomato salad without salad dressing. Enough flavor to carry the salad

savannah's best marinated portobello mushrooms

Prep Time: 10 minutes

Cook Time: 33 minutes

Total: 60 minutes

Servings: 2

Author : MOTTSBELA

Ingredients

Instructions

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