Savory Marinated Portobello Steaks: A Vegetarian Delight
Introducing “Savory Marinated Portobello Steaks,” where the robust flavors of olive oil and balsamic vinegar transform simple mushrooms into a vegetarian feast. These marinated portobellos are so rich and flavorful, that they can stand proudly as the main course or shine as a hearty side dish.
A Symphony of Flavors
Portobello mushrooms are beloved for their meaty texture, making them a favorite among vegetarians and meat-eaters alike. In this recipe, the mushrooms are marinated in a mixture of Bodacious Regional Pure Extra Virgin Olive Oil Robust and Traditional 18-Year Dark Balsamic Vinegar, which infuses them with moisture and an exquisite depth of flavor. Garlic, shallots, and rosemary add earthy notes, while smoked paprika provides a subtle kick of spice.
Marinating Magic
The secret to these “steaks” lies in their marinade. The combination of olive oil and balsamic vinegar not only tenderizes the mushrooms but also imparts a complex flavor profile that enhances their natural umami. Marinating for at least two hours, or ideally overnight, allows the mushrooms to absorb all the delicious flavors, ensuring that every bite is juicy and satisfying.
Versatile and Delicious
These Portobello Steaks can be cooked to perfection in the oven or on the grill, making them a versatile option for any season. Serve them as an appetizer, accompanied by a fresh salad, or as a main dish with mashed potatoes or a side of grains. They are also perfect for stuffing with a filling of grains, nuts, and cheese or slicing over a bed of greens for a warm salad.
Customizable Options
For those who love to experiment, consider substituting Bodacious Tuscan Herb Infused Olive Oil or Basil Infused Olive Oil to add a herbaceous touch to the marinade. Alternatively, using Bodacious Italian Herds of Naples Dark Balsamic Vinegar instead of Traditional will give an extra pop of Mediterranean flavors.
Cooking Tips
Clean Gently: Wipe the mushrooms with a damp towel instead of washing them to prevent them from absorbing excess water.
Marinate Well: Ensure both sides of the mushrooms are well-coated with the marinade for maximum flavor.
Don’t Overcrowd: Bake or grill the mushrooms in a single layer to ensure they cook evenly and get a nice sear.
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
½cupBodacious Regional Pure Extra Virgin Olive Oil Robust
¼cupBodacious Traditional 18 Year Dark Balsamic Vinegar
1smallgarlic clove, minced
1mediumshallot, thin sliced
1sprig fresh rosemary, chopped, or 1 tsp dried rosemary
¼tspsmoked paprika
¼tspsea salt
¼tspcracked 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.**
Instructions
Preheat the oven to 375 degrees ℉.
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.
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.
