Savannah's Best Marinated Portobello Mushrooms
An easy portobello mushroom marinade made with soy, balsamic vinegar, and garlic adds savory flavor to meaty caps. Serve with rice or couscous and a colorful vegetable, or top with your favorite fixings and serve on a burger bun as a vegetarian option.
Ingredients
- 0.5 cups cooking wine
- 2 tablespoons dark soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic , minced
- 2 large portobello mushroom caps
Instructions
-
1
Mix cooking wine, soy sauce, vinegar, oil, and garlic together in the bottom of a baking dish. Place mushroom caps into the baking dish with the gills facing up. Spoon marinade into the cavities, cover with foil, and marinate for 15 minutes.
-
2
Preheat the oven to 400 degrees F (200 degrees C).
-
3
Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.
Nutrition Facts
Per serving
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