Marinated Portobello Mushrooms
The olive oil and balsamic vinegar in this recipe soften the mushrooms and give them an extra-juicy feel as well as bringing out their exceptional flavor. Serves 2
- 2 Portobello mushrooms
- 1/2 cup robust EVOO
- 1/4 cup Traditional dark balsamic vinegar
- 1 garlic clove, minced
- 1 shallot, thin sliced
- 1 sprig fresh rosemary, chopped, or 1 tsp dried rosemary
- 1/4 tsp smoked paprika
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- **Substitute Tuscan Herb or Basil infused olive oil in place of the EVOO for a more herbaceous marinade, or use Neopolitan Herb dark balsamic vinegar instead of Traditional for an even bigger pop of flavor.**
- Discard the mushroom stalks and scrape out the gills. Wipe the mushroom caps with a damp kitchen towel to remove any dirt and place them in a baking dish just large enough to hold them without crowding. Combine remaining ingredients in a bowl and pour them over the mushrooms. Flip the mushrooms to ensure they are fully and evenly coated with marinade, cover with plastic wrap, and marinate in the fridge for at least 2 hours, or overnight.
- Preheat the oven to 375 degrees F. Line a baking pan with parchment paper and place mushrooms on it, gill side up. Bake the mushrooms for 20 minutes. Alternatively, grill over medium-high heat on a barbecue.