Meaty caps are given a savory flavor boost by a quick marinade of balsamic vinegar, soy sauce, and garlic. As a vegetarian version, top with your preferred toppings and serve on a burger bun with rice or couscous and a colorful veggie.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
Ingredients
- 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
Instructions
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Reviews
You need something to take the edge off the balsamic vinegar. I added a tbsp of maple syrup, a tsp of kosher salt, a dash of pepper, and subbed rice wine vinegar for the cooking wine… it’s really, really tasty!
Quick and easy to get ready for baking. I’ve been used to pan saute and am looking forward to this new method for me. Thanks
I used cranberry juice instead of cooking wine.
This is a great base recipe I use for portobellos. I’ve made it about a dozen times either grilled or roasted. It always turns out great as long as I don’t stray too far from the original recipe. I tend to use Marsala cooking wine, add lemon juice, black pepper, red pepper flakes, and tend to marinate it for at least 4 hours. Keep this recipe handy if you have people over that might have alternative diets, they’ll thank you for it and you’ll enjoy it too!!
This has become one of my family’s favorite recipes! I roast red peppers at the same time, and a few minutes before the mushrooms finish up, I add the red peppers and fresh mozzarella for just enough time to melt. Top with fresh basil! Served with cauliflower rice, it makes a great meatless meal!
I used a nice red wine instead of cooking wine, and I doubled the recipe for 4 mushrooms except for the soy sauce and vinegar ( I used 1.5 the amount and recommend reduced sodium soy sauce as it was a bit salty) It was great!
I made this with red wine and did not like it as much as a grilled mushroom recipe that I made last weekend that had simply garlic, soy sauce and onion.
I made this with red wine and did not like it as much as a grilled mushroom recipe that I made last weekend that had simply garlic, soy sauce and onion.
It was excellent and I topped it with Feta and sliced Avocado over quinoa. Yum!
Pretty good, served with rice pilaf with asparagus. Will try a dash of Worcestershire sauce, a little more soy sauce, and reduce a little balsamic vinegar to try and make a touch more savory, more like meat.
This was easy but didn’t taste easy! The mushrooms were on sale so I googled what to do with them as a side since I’m on low carb diet. omg! My toploin steak with one of these as a side was fantastic!
This is good, simple recipe. Made it without cooking wine because I didn’t have any. It’s still good without it! 25 minutes in the oven had them to the tenderness I like.
Made it as directed, except I had no wine. Still came out perfect, and smelled wonderful while it was baking. Superb, this will be added to my regulars!! Looking forward to trying it as Portobello sandwich with mozzarella, roasted red peppers on a wrap.. may add some fresh spinach as well
These mushrooms with the marinade were so good
Delicious! Paired with quinoa and roasted red potatoes. Substituted soy sauce with coconut aminos and olive oil with coconut oil. I used a new bottle of white wine, the taste stood out a bit, but it was still great.
I loved this! Super easy and they were so juicy! My only suggestions (and what I did) are to definitely use a wine that you’d drink and a quality aged balsamic for richness. I’ll be making these again and again for sure!
Delicious! I use it on zucchini also.
Ever since I found this recipe I’ve used it as my go to for a portobello mushroom marinade. I make the recipe mostly as is, here are my changes: 1. Use red cooking wine, doesn’t say which to use, or can use whatever red wine is on hand at the time. 2. Minced garlic, the one found near the produce not dried, vs garlic clove. 3. Then I add a some water to make more liquidy. 4. If needed I add a little more of stuff like garlic or vinegar to taste. 5. Place the mushrooms stem side up and spoon some liquid into the cap and let sit. Remove stem if grilling and marinade as well. We prefer to grill them, so this works better for us and is still very flavorful!
I didn’t add the wine because we didn’t have any! Still delicious and I don’t like mushrooms!
I’d make this again! I’m gonna try frying it or bbq’n it this time.
I did not make any changes. Made it exactly how it said and it was the tastiest mushrooms I have ever had! Never knew mixing those ingredients together could make such a marvelous dish. Will most def be making this more often. Not to mention the aroma the house had from it cooking was tantalizing!