Savannah's Best Marinated Portobello Mushrooms

4.6
(115)
90 Reviews
15 Photos

An easy portobello mushroom marinade made with soy, balsamic vinegar, and garlic adds savory flavor to meaty caps. Serve with rice or couscous and a colorful vegetable, or top with your favorite fixings and serve on a burger bun as a vegetarian option.

Submitted by MOTTSBELA
Updated on January 3, 2023
close up view of Marinated Portobello Mushrooms over couscous, served with vegetables
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Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
2
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Ingredients

Original recipe (1X) yields 2 servings

  • ½ cup cooking wine

  • 2 tablespoons dark soy sauce

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 2 large portobello mushroom caps

Directions

  1. Mix cooking wine, soy sauce, vinegar, oil, and garlic together in the bottom of a baking dish. Place mushroom caps into the baking dish with the gills facing up. Spoon marinade into the cavities, cover with foil, and marinate for 15 minutes.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.

179 home cooks made it!

Nutrition Facts (per serving)

112 Calories
7g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 112
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 1286mg 56%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 1g 3%
Vitamin C 1mg 1%
Calcium 13mg 1%
Iron 1mg 3%
Potassium 59mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.