Portobello mushrooms marinated in balsamic vinegar and rosemary, then grilled - these are heaven. If you don't have a grill, they're also delicious fried in a skillet. Portobello mushrooms are extremely large, dark brown mushrooms that are simply the fully mature form of the crimini mushroom, a variation of the common white mushroom.

Katie
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a nonporous glass dish or bowl, combine the mushrooms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes.

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  • Preheat grill for high heat.

  • Brush grate with oil, and arrange marinated mushrooms on hot grill. Turn after 2 to 3 minutes, and continue grilling until mushrooms are heated through and look wilted and black. Serve hot off the grill.

Nutrition Facts

79.6 calories; 1.7 g protein; 10.7 g carbohydrates; 0 mg cholesterol; 14.7 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2003
Don't marinate more than 30 minutes because they'll get a bit too tart. Otherwise these were very good. Read More
(14)

Most helpful critical review

Rating: 3 stars
02/19/2008
This was a quick and easy recipe but I recommend quite a few changes. I used 4 TBSP of vinegar 1 TBSP of fresh rosemary and only marinated for 5 minutes. The vinegar was still a bit overpowering but I used the mushrooms to make a pizza. With the pizza sauce the marinated mushrooms had just the right flavor. Read More
(26)
20 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
03/19/2003
Don't marinate more than 30 minutes because they'll get a bit too tart. Otherwise these were very good. Read More
(14)
Rating: 3 stars
02/19/2008
This was a quick and easy recipe but I recommend quite a few changes. I used 4 TBSP of vinegar 1 TBSP of fresh rosemary and only marinated for 5 minutes. The vinegar was still a bit overpowering but I used the mushrooms to make a pizza. With the pizza sauce the marinated mushrooms had just the right flavor. Read More
(26)
Rating: 4 stars
03/19/2003
Don't marinate more than 30 minutes because they'll get a bit too tart. Otherwise these were very good. Read More
(14)
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Rating: 2 stars
05/21/2009
I made it again and made changes so I guess it isnt the same at all. I used white wine instead of the vinegar and added basil and garlic. Read More
(14)
Rating: 1 stars
03/19/2003
I marinated the mushrooms for 30 minutes and they were simply too tart for my family's taste. Also four tablespoons of dried rosemary was too much. The mushrooms were covered in crunchy rosemary. Overall this recipe was a disappointment. Read More
(6)
Rating: 5 stars
06/21/2006
This is exactly how you can get them in a restaurant as an appetizer. Usually 10! Very easy to prepare on your own. Read More
(6)
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Rating: 4 stars
09/12/2011
Heres a twist on the same recipe. Instead of marinating the mushrooms I grill the mushrooms plain and then reduce the balsamic and drizzle it over them. To get real fancy I'll top with some blue cheese crumbles and serve with a few grilled shrimp as an appetizer. Kind of a play on Surf and Turf. Read More
(5)
Rating: 4 stars
10/02/2002
i used whole baby portabellas which worked just fine. these were good but not great. maybe i had too high of an expectation. i will try again and cut down on the vinegar and add some pineapple juice and garlic to add more depth to the marinade. Read More
(4)
Rating: 5 stars
10/02/2002
this is way yummy! adding a little water tones down the bite of the vinegar. Read More
(4)
Rating: 2 stars
09/15/2003
I didn't really care for this recipe - I found the balsamic vinegar overwhelming. Sorry. Read More
(2)