Marinated Portobello Mushrooms Recipe

 

This Mushroom dish is made excellent with the use of Marinated Portobello Mushrooms and Tomato Relish a wonderful table addition.

Ingredients: 4-6 large Portobello Mushrooms (use caps only, no stems)

Marinade:

  • 1/2 c. Olive Oil
  • 2 tsp. finely chopped Shallots
  • 1/2 c. Balsamic Vinegar
  • 2 tsp. chopped Garlic
  • 1/2 tsp. Dijon Mustard
  • 2 tbsp. dried, mixed Italian herbs
  • 1/2 tsp. Jake's Southwestern Hickory Dry Rub

Tomato Relish:

  • Combine and blend in a bowl:
  • 1/2 c. diced Plum Tomatoes
  • 1/2 c. Olive Oil
  • 2 finely chopped Green Onions

To cook Mushrooms:

  • 1. Preheat oven to 400 degrees F (200 degrees C).
  • 2. In a baking dish, mix the olive oil, shallots, balsamic vinegar, Dijon mustard, mixed herbs, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
  • 3. Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
  • 4. Remove from oven, turn over and slice. Sprinkle with Jake's Southwestern Hickory Dry Rub.
  • 5. Combine Marinated Portobello Mushrooms on plate with Tomato Relish

Enjoy.

Alternative Main Meal Marinated Portobello Mushrooms

I classify the Portobello mushrooms as an alternative main meal.  And especially for those who are vegans or have a vegetable centric diet these mushrooms are filling, tasty and make a wonderful meal.  I've used the mushrooms in many settings first cleaning the mushrooms and removing the stems.  I keep the stems aside and dice them so that I can use them later.  Once cleaned I brush on some extra virgin olive oil and season the mushrooms directly if I'm going to use them by themselves.  In the version above I use Italian herbs, shallots, balsamic vinegar, garlic and Southwestern Hickory Dry Rub seasonings.  When I use them separately I don't mix them with anything else I just grill the mushrooms as a main dish especially if I'm making a meat dish like chicken or steaks.  

I've captured a few alternate recipes that I use for the Portobello mushrooms below.  

Garlic and Parmesan Portobello Mushrooms

  • 3 large Portobello mushrooms
  • 1 ½ tablespoons olive oil
  • 2 tablespoons panko bread crumbs
  • 2 tablespoons butter divided
  • ¼ teaspoon thyme
  • 1 clove fresh garlic
  • 1 tablespoon grated parmesan cheese

Mushrooms with Tomatoes and Black Pepper

  • 3 tablespoons olive oil, plus extra for greasing grill pan
  • 4 large Portobello mushrooms (about 5 inches in diameter), stemmed
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 2 cloves garlic, minced
  • 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
  • 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh basil leaves

Stuffed Portobello Mushrooms

  • 4 large Portobello mushrooms
  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 4 cloves garlic minced
  • 1/2 green bell pepper chopped
  • 2 cups spinach chopped
  • 4 cocktail tomatoes chopped
  • 1/4 cup goat cheese crumbled
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 tbsp hot sauce
  • 1/2 cup breadcrumbs
  • 1/2 cup shredded mozzarella cheese

Each of these recipes takes advantage of the Portobello Mushrooms and a myriad of mixes either vegetables, parmesan and cheeses.  


This product was added to our catalog on Wednesday 20 September, 2017.

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