Savannah's Best Marinated Portobello Mushrooms

Savannah's Best Marinated Portobello Mushrooms


"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."


1 h servings 112 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1286 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
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  1. 76 Ratings


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...

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 ...

Scrumptious!!! The best tasting 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 ke...

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...

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

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 han...

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...

I'm not sure what I did wrong, but these were too vinegar~y. I tried to add some bleu cheese on top like some others suggested, but still the vinegar was overpowering. Bummer.