Portobello Mushrooms Recipe
Portobello mushrooms are essentially mature cremini mushrooms. They originated in Europe, where they have been a staple in traditional dishes for centuries.
Equipment
- Baking sheet or grill
- Mixing bowl
- Basting brush (optional)
- Knife
- Spoon
Ingredients
- 4 large portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Clean the MushroomsBegin by cleaning the portobello mushrooms. Remove the stems (you can save these for soups or stir-fries) and gently clean the mushroom caps with a damp paper towel to remove any dirt.
- Prepare the MarinadeIn a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper. This simple marinade will bring out the best in the mushrooms' natural flavors.
- Marinate the MushroomsBrush or spoon the marinade generously onto both sides of each mushroom cap. Let them sit for 5–10 minutes to absorb the flavors. If you have time, you can marinate them for up to 30 minutes for an even deeper flavor.
- Grill or Roast the MushroomsGrill Method: Preheat your grill to medium-high heat. Place the marinated mushrooms cap-side down on the grill and cook for 4–5 minutes. Flip them over and grill for another 4–5 minutes until they become tender.
- Oven Method: Preheat your oven to 400°F (200°C). Place the mushrooms on a baking sheet and roast them for about 10–12 minutes, flipping halfway through.
- ServeOnce the mushrooms are tender and juicy, remove them from the grill or oven. Optionally, garnish with fresh parsley and serve as a side dish, burger replacement, or part of a main meal.