Recipe courtesy of Mary Sue Milliken and Susan Feniger

Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette

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  • Level: Easy
  • Yield: 6 servings
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Ingredients

Marinade:

Vinaigrette:

Directions

  1. In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
  2. Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
  3. Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.
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