Do you like portabella mushrooms?
I certainly do.
In fact, I absolutely adore them.
And I eat them a dozen different ways.
I can always count on portabella mushrooms to elevate the taste and texture of most of my dishes to
In my kitchen you’ll find them added to soups, stews, steamed or stir fried vegetables.
They make great filings for hearty wrap sandwiches.
I often top my salads with raw, marinated slices.
Whenever I crave a chewy, “meaty” texture, portabella mushrooms always fill the bill.
While die-hard meat eaters may not find this a suitable replacement for steak, for most, this
marinated, baked or grilled portabella mushroom recipe will provide a very “meaty” and
delicious dining experience.
Baked Marinated Portabella Mushrooms
This recipe serves 4.
4 portabella mushroom caps
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 chopped cloves garlic
Salt and pepper
Remove the stems from the mushrooms and place them gill side up on a plate.
Mix the olive oil, balsamic vinegar, garlic, salt and pepper in a small dish.
Pour most of this marinade over the mushrooms.
Brush the mushroom tops (which are touching your plate) with the remaining marinade.
Let the mushrooms marinate for about an hour.
Bake them in the oven for about 15 minutes at 400 F.
Or you can fire up your grill and grill, top side down for about 15 minutes.
Once they are done, you can serve them whole or slice them up.
I usually eat these hearty, chewy mushrooms a few times a month.
Best of all, this dish is always a hit with vegans and non-vegans alike at our holiday dinners.
What is your favorite way to enjoy portabella mushrooms?
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