Marinated Portobello Mushrooms

Marinated Portobello Mushrooms


2 Portobello mushrooms

1/2 cup Premium Extra Virgin Olive Oil 

1/4 cup Traditional Dark Balsamic Vinegar

1 garlic clove, minced

1 shallot, thinly 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


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 375F. 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.

Serves 2

Substitute Tuscan Herb or Basil infused olive oil in place of the extra virgin olive oil for a more herbaceous marinade or use Neapolitan Herb dark balsamic instead of Traditional for an even bigger pop of flavor. 


Source:  The Olive Oil and Vinegar Lovers Cookbook


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Lisa Stewart

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