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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
- ½ cup cooking wine
- 2 tablespoons dark soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 large portobello mushroom caps
Directions
Step 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.
Step 2
Preheat the oven to 400 degrees F (200 degrees C).
Step 3
Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 112 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium1286mg | 56% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber0g | 1% |
| Total Sugars3g | |
| Protein1g | |
| Vitamin C1mg | 5% |
| Calcium13mg | 1% |
| Iron1mg | 3% |
| Potassium59mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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