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marinated portobello mushrooms

🍄 Marinated Portobello Mushrooms Recipe Card

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 4 large Portobello mushroom caps cleaned and stems removed
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves minced
  • 1 tsp soy sauce
  • 1 tsp Dijon mustard
  • ½ tsp dried thyme or fresh
  • ½ tsp dried oregano
  • Salt & black pepper to taste
  • Optional garnish: fresh parsley or chives

Method
 

Prepare Marinade:
  1. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, soy sauce, mustard, thyme, oregano, salt, and pepper.
Marinate Mushrooms:
  1. Place Portobello caps in a shallow dish or large zip-top bag. Pour marinade over mushrooms, coating evenly. Let sit for 30 minutes to 2 hours in the refrigerator.
Cook Mushrooms:
    Grill:
    1. Preheat grill to medium-high heat. Grill mushrooms 5–7 minutes per side until tender.
    Oven:
    1. Preheat oven to 400°F (200°C). Place mushrooms on a baking sheet, pour remaining marinade on top, and roast 10–15 minutes.
    Skillet:
    1. Heat a little olive oil in a pan and cook mushrooms 5–7 minutes per side.
    Serve:
    1. Slice and serve as a side, in sandwiches, or over salads. Garnish with fresh herbs if desired.

    Notes

    For extra flavor, add a splash of red wine to the marinade.
    Use the leftover marinade as a light sauce by simmering it briefly on the stove.
    Don’t overcrowd mushrooms when cooking — they release water and may steam instead of sear.
    Pair with grilled vegetables, pasta, or quinoa for a complete meal.