Balsamic Marinated Portobello Mushrooms

Portobellos are definitely my favorite mushroom for grilling. They are delicious in just about anything else too. I love their thick, meaty texture that feels almost like a burger patty but for only 10 calories per ounce (NutritionData). My favorite marinade for meaty things has to include balsamic vinegar. It gives that salty, umami depth of flavor to whatever you put it on. I got some portobellos on sale and marinated them in this, and they turned out wonderful!

You could put these babies straight on the grill as a burger, or stuff them with grain/veggie combo. I sliced them and put them in a taco, you could also put them in stir fry or on a panini.

1/2 cup balsamic vinegar
1/4 cup olive oil
2 tbsp fish sauce
6 tbsp soy sauce
2 tbsp garlic
1 tbsp Nature’s Seasons mix

Step 1: Mix all marinade ingredients in a bowl or plastic bag. The best route is likely a platic bag so you can flip it, but I just poured the marinade over the mushrooms in a shallow pie pan.

Step 2: Place in the refrigerator and marinate at least 6 hours, preferably overnight. They are like little sponges and will soak up all those tasty flavors. After a few hours they get soft, don’t panic.

Step 3: Put on an oiled grill or fry in a pan. You could also roast in the oven at 400 for 15-20 minutes. I cooked mine for 5-10 minutes each side on the stove top, then sliced into strips.

With some avocado, cooked rice, roma tomatoes, and feta cheese, I had the perfect vegetarian burrito! Portobellos also have 1 gram of protein per ounce, plus the avocado and cheese. It will very filling without feeling heavy. These mushrooms will be a staple part of my summer cooking repertoire for sure.

What do you do with mushrooms?

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