This post may contain affiliate links. See my disclosure for more info.
Portobello mushrooms are sliced and then marinated in a mixture of oil, vinegar, and seasonings before they're cooked until lightly caramelized and irresistible.
Last week we drove to Sarasota, Florida for my birthday and made a long weekend of it.
On the way up, we took an impromptu detour to Naples for lunch and ate at a cute little courtyard-style cafe where I ordered a key lime shrimp salad with marinated portobello mushrooms.
You know how you get so in your routine of cooking the same foods that you sometimes just need a reminder to branch out and make something new?
Those mushrooms were my reminder. They had this lovely meaty texture and were bursting with flavor thanks to whatever they had marinaded in. I couldn't wait to get back into my own kitchen to make all the variations.
Ingredients
- Portobello mushrooms.
- Extra virgin olive oil.
- Red wine vinegar.
- Dried oregano.
- Dijon mustard.
- Kosher salt.
- Freshly cracked black pepper.
- Cane sugar - just a pinch.
How to Make Marinated Portobello Mushrooms
Slice the mushrooms crosswise and then cut each slice in half (or thirds).
Add all the marinade ingredients to a medium-sized bowl and whisk in the bottom of the bowl before adding the mushrooms. Toss the mushrooms with the marinade until each piece is no longer dry. Cover and store in the fridge for 30 minutes.
Heat a large pan over medium heat. Once hot, add the marinated mushrooms as well as the extra marinade in the bottom of the bowl.
Cook for 8 minutes, flip, and then another 7 minutes on the other side until both sides are browned and caramelized. Serve and spoon some of the marinade from the pan over the mushrooms. Sprinkle with flakey salt and enjoy warm or cold.
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? - other vinegar to use: balsamic or sherry.
- No dried oregano? - any other dried herbs will work.
- Add-ins - Worcestershire sauce, coconut aminos, soy sauce, maple syrup, minced shallots, fresh or dried garlic.
Helpful Tips
1) It’s worth it to leave the cooked mushrooms and the marinade in the fridge until the next day. This helps heighten the flavors even more.
2) Marinades are really similar to homemade vinaigrettes, so if you've mastered those you don't need to be too specific with quantities. A squeeze of dijon, a couple of cracks of black pepper, a pinch of salt, etc. is the mindset.
3) Don't cut your mushrooms too small. They lose volume when they cook because of their high water content. Even though the pieces will look big at first, just remember that they'll shrink some.
More Recipes You'll Love
Marinated Portobello Mushrooms
Ingredients
- 6 oz portobello mushrooms, sliced see notes
- 3-4 tablespoon extra virgin olive oil
- 3 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- salt and pepper, to taste
- pinch of sugar
Instructions
- Slice the mushrooms crosswise and then cut each slice in half (or thirds).
- Add all the marinade ingredients to a medium-sized bowl and whisk in the bottom of the bowl before adding the mushrooms.
- Toss the mushrooms with the marinade until each piece is no longer dry. Cover and store in the fridge for 30 minutes.
- Heat a large pan over medium heat. Once hot, add the marinated mushrooms as well as the extra marinade in the bottom of the bowl. Cook for 8 minutes, flip, and then another 7 minutes on the other side until both sides are browned and caramelized.
- Remove from the heat. Serve and spoon some of the marinade from the pan over the mushrooms. Sprinkle with flakey salt and enjoy warm or cold.
Brooky Sherwood says
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!
Lindsey says
That sounds incredible!!
Brooky Sherwood says
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!