Marinated Portobello Mushrooms

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These portobello mushrooms are sliced and then marinated in a mixture of oil, vinegar, and seasonings before they’re lightly cooked. Customize them each time for a different flavor profile.

Last week we drove to Sarasota for my birthday and made a long weekend of it.

On the way up there, we took a detour to Naples for lunch. We ate at this cute little courtyard-style cafe and I got a key lime shrimp salad that had marinated portobello mushrooms in it.

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 really 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. That’s how good they were!

Ingredients

• portobello mushrooms
• extra virgin olive oil
• red wine vinegar
• dried oregano
• dijon mustard
• kosher salt
• freshly cracked black pepper
• cane sugar – tiny pinch

How to Make Marinated Portobello Mushrooms

PREP THE MARINADE

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.

COOK THE MUSHROOMS

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 about 15 minutes until browned and caramelized on both sides.

SERVE

Remove from the heat. Spoon some of the marinade from the pan over the mushrooms. Sprinkle with flakey salt.

Enjoy warm or cold.

Make It Your Way: Ingredient Substitutions

Please remember that recipes are meant to be used as guides. 

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 dried herbs will work

• More marinade ingredient ideas ➝ Worcestershire sauce, coconut aminos, soy sauce, minced shallots, fresh or dried garlic, etc.

Helpful Tips

• Achieve the most flavor. It’s worth it to leave the cooked mushrooms with some of the spooned marinade in the fridge until the next day. The flavor is incredible!

• No need for perfection. These mushrooms are a great example of how relaxed cooking can (and should) be. A squeeze of dijon, a couple of cracks of black pepper, a pinch of salt, etc. You don’t need to be too specific with measurements, but knowing how to make a simple vinaigrette is a complete game-changer.

• Don’t cut the mushrooms too small. Mushrooms lose volume when they cook because of their water content. Even though the pieces will look big at first, just remember that they’ll shrink some.

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Print Recipe

Marinated Portobello Mushrooms

These portobello mushrooms are sliced and then marinated in a mixture of oil, vinegar, and seasonings before they're lightly cooked. Customize them each time for a different flavor profile.

Author: Lindsey Jenkins

Ingredients

• 6 oz portobello mushrooms, sliced see notes
• 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

• 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 about 15 minutes until browned and caramelized on both sides.
• Remove from the heat. Spoon some of the marinade from the pan over the mushrooms. Sprinkle with flakey salt and serve warm or cold.

Notes

• Use at least 6 oz of portobello mushrooms. You can use more, just slightly adjust the marinade ingredients as needed.