Juicy Marinated Portobello Mushrooms
Marinated Portobello mushrooms are the perfect, juicy vegetarian dish! Learn how to make this savory recipe with tips for marinating, pairing suggestions, and nutritional benefits. Great for a healthy appetizer or main course!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings (can vary depending on portion size) 1x
- Category: Appetizer, Side Dish
- Method: Baking, Marinating
- Cuisine: Vegetarian, American, Mediterranean
- Diet: Vegetarian
Ingredients
For the Mushrooms and Marinade:
- 4 large Portobello mushrooms, cleaned and stems removed
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Optional Sides:
- 1 bunch of asparagus (optional, but adds color and flavor!)
- 4 medium-sized potatoes (for mashed potatoes)
Substitutions:
- If you don’t have balsamic vinegar, you can use red wine vinegar for a tangy twist.
- Feel free to use fresh garlic instead of minced for a stronger flavor.
Instructions
Step 1: Prepare the Marinade
Preheat your oven to 400°F (200°C). In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, thyme, salt, and pepper until well combined.
Step 2: Marinate the Mushrooms
Place the Portobello mushrooms and asparagus (if using) into an oven-safe skillet. Using a pastry brush, generously coat the tops and bottoms of the mushrooms and asparagus with the marinade. Let them sit for a few minutes to absorb the flavors.
Step 3: Bake the Mushrooms
Place the mushrooms top side down in the skillet and pour any remaining marinade over them. Bake for 20 minutes, then flip the mushrooms and continue baking for an additional 5-10 minutes until the mushrooms are tender and fully cooked.
Step 4: Make the Mashed Potatoes
While the mushrooms are baking, wash and peel the potatoes. Bring them to a boil in a pot of salted water until tender. Drain and mash using a potato masher or hand blender for extra smoothness. Stir in olive oil, salt, black pepper, and fresh herbs to taste.
Serve your marinated mushrooms and mashed potatoes immediately for the best results!
Notes
How to Store and Reheat Marinated Portobello Mushrooms
Storage:
- Store leftover mushrooms in an airtight container in the refrigerator for up to 2 days.
Reheating:
- To reheat, place the mushrooms in a skillet over medium heat for about 5 minutes, or warm them in the oven at 350°F (175°C) for 10 minutes.