Caramelized Marinated Portobello Mushrooms
Marinated portobello mushrooms are sliced and marinated in a mixture of oil, vinegar, and seasonings then cooked until lightly caramelized and irresistible.
Looking for more favorite side dishes? Try my oven roasted cabbage steaks, crispy roasted hot honey brussels sprouts, or zucchini antipasti.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these marinated portobello mushrooms:
- Portobello mushrooms – this variety has a nice meaty texture that soaks up the marinade.
- Marinade ingredients – extra virgin olive oil, red wine vinegar, dried oregano, dijon mustard, kosher salt, freshly ground black pepper, and a pinch of cane sugar.
- Flaky salt – for serving.
How to Make Marinated Portobello Mushrooms: Step by Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make the marinade. In the bottom of a medium bowl, combine olive oil, red wine vinegar, dried oregano, dijon mustard, kosher salt, freshly ground black pepper, and a pinch of sugar. Whisk until smooth.
- Marinate. Toss the mushrooms with the marinade until each piece is no longer dry. Cover and store in the fridge for 30 minutes.
- Caramelize. Heat a large skillet or grill pan over medium heat. Once hot, add the marinated mushrooms as well as the excess marinade from the bottom of the bowl in a single layer. Cook for 8 minutes, flip, and cook for 7 minutes until both sides are browned and caramelized.
- Serve. Remove from the heat. Spoon some of the leftover marinade from the pan over the mushrooms and sprinkle with flaky salt. Enjoy warm or cold.
Helpful Tips
- Use a damp paper towel or damp cloth to gently clean the mushroom caps.
- The flavor is even better the next day.
- Marinades are similar to homemade vinaigrettes, so if you’ve mastered those, you don’t need to be too specific with quantities. A squeeze of Dijon for emulsification, a couple cracks of black pepper, pinch of salt, to taste, is the mindset.
- If using whole portobello mushrooms, remove the stems first before slicing.
Quick Tip: Don’t cut your mushrooms too small. They lose volume when they cook due to their high water content. Even though the pieces will look big at first, they’ll shrink down.
Storage
Store marinated mushrooms in an airtight container in the fridge for up to 4 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these marinated portobello mushrooms using what you already have? Here are some ideas…
- No red wine vinegar? – you can also use a combination of balsamic vinegar and fresh lemon juice, or sherry vinegar.
- No dried oregano? – any other dried herbs or Italian spices are fine.
- Add-ins – Worcestershire sauce, coconut aminos, soy sauce or tamari, maple syrup, minced shallots, minced or dried garlic, or smoked paprika for a smoky flavor.
Serving Ideas
A great vegetarian option for a beef burger alternative due to its hearty texture. These marinated mushrooms are so versatile and can be eaten as a side dish or added to various things such as:
- Bowls – crustless pizza bowls, taco shell salad bowls, deconstructed burger bowls, dragon bowls, etc.
- Pizza – 10 minute pizza wrap, dairy free caprese flatbread, bolognese pizza, etc.
- Tacos – roasted cauliflower and chickpea tacos, baja shrimp tacos, loaded ground turkey nachos, etc.
- Salad – Mediterranean cucucmber salad, black lentil salad, Italian green bean salad, etc.
- Pasta – salmon pesto pasta, creamy roasted red pepper pasta, spinach and sundried tomato pasta, etc
Frequently Asked Questions
Unfortunately, marinated mushrooms don’t freeze well and are best enjoyed fresh.
Yes, but a grill generally runs hotter, so you won’t need to cook them as long.
More Side Dishes
- Oven Roasted Cabbage Steaks
- Crispy Roasted Hot Honey Brussels Sprouts
- Zucchini Antipasti
- Blistered Shishito Peppers
I hope you love these Marinated Portobello Mushrooms! If you make this recipe, please leave a comment & a star rating below. Thank you!
Caramelized Marinated Portobello Mushrooms
Ingredients
- 6 oz portobello mushrooms cut into ½-inch slices and then each slice in half
- 3-4 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- ½ tsp dried oregano
- salt and pepper, to taste
- pinch of sugar
Instructions
- Make the marinade. In the bottom of a medium bowl, combine olive oil, red wine vinegar, dried oregano, dijon mustard, kosher salt, freshly ground black pepper, and a pinch of sugar. Whisk until smooth.
- Marinate. Toss the mushrooms with the marinade until each piece is no longer dry. Cover and store in the fridge for 30 minutes.
- Caramelize. Heat a large skillet or grill pan over medium heat. Once hot, add the marinated mushrooms as well as the excess marinade from the bottom of the bowl in a single layer. Cook for 8 minutes, flip, and cook for 7 minutes until both sides are browned and caramelized.
- Serve. Remove from the heat. Spoon some of the leftover marinade from the pan over the mushrooms and sprinkle with flaky salt. Enjoy warm or cold.
ooooh I’m going to try these tonight! might have to make some ahead of time and throw em on a homemade pizza!!! l’ll let you know!
That sounds incredible!!
After several work and household emergencies that through off my schedule I finally made these last night. I marinated the mushrooms for about 6 hours just because of work restraints- I knew I’d get home too late (again!) to start the marinade when I got home.
For the marinade the changes I made were maple syrup instead of sugar, added a bit of tamari and Worcestershire sauce, used a more generous amount of mustard.
Delicious!!!! Had this as my main meal with a bowl of sugar snap peas that I ate raw. Thank you!
My dad and I adore the marinated mushroom sandwich at our local shop, but I only get to eat it when I come home for a visit, and if we go into town. These mushrooms are just as good (better, truly) and we can have them whenever! Add some cayenne pepper to the marinade and you’ve got a TREAT! Thank you so much for this recipe. It’s a new family favorite.
Aw thank you for sharing! I’m glad you love the recipe! I feel honored. 🙂