Recipe courtesy of Mary Sue Milliken and Susan Feniger

Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette

  • Level: Easy
  • Yield: 6 servings
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Ingredients

Marinade:

4 tablespoons balsamic vinegar

6 garlic cloves, minced

2 tablespoons chopped fresh thyme leaves

1/3 cup olive oil

1 pound fresh Portobello mushrooms, stems trimmed

Olive oil for skillet

Vinaigrette:

1 red pepper, roasted, peeled, seeded and chopped coarsely

1 Poblano chile, roasted, peeled, seeded and chopped coarsely

4 garlic cloves, peeled

2 tablespoons red wine vinegar

Juice of 1 lemon

1/4 cup olive oil

Coarse salt

Freshly ground black pepper

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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