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."

Ingredients

45 m {{adjustedServings}} servings 80 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

13
  1. 19 Ratings

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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.