Marinated portobello mushrooms

    (92)
    1 hour

    Flat portobello mushrooms are marinated in a mixture of wine, soy sauce, garlic and balsamic vinegar before being cooked. Serve sliced with some rice or couscous and colourful vegetables for a vegan main dish. Or serve whole in baps as a burger.


    1 person made this

    Ingredients
    Serves: 2 

    • 120ml wine
    • 1 tablespoon olive oil
    • 2 tablespoons dark soy sauce
    • 2 tablespoons balsamic vinegar
    • 2 cloves garlic, minced
    • 2 large portobello mushroom caps

    Method
    Prep:10min  ›  Cook:33min  ›  Extra time:17min marinating  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6.
    2. In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar and garlic. Place mushroom caps upside down in the marinade; leave for 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 & ratings
    Average global rating:
    (92)

    Reviews in English (73)

    by
    64

    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.  -  07 Apr 2009  (Review from Allrecipes US | Canada)

    by
    44

    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!  -  30 Jul 2008  (Review from Allrecipes US | Canada)

    by
    41

    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.  -  07 Aug 2008  (Review from Allrecipes US | Canada)

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