Marinated Portobello Mushrooms with Roasted Pepper

Name: Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons balsamic vinegar; 6 garlic cloves, minced; 2 tablespoons chopped fresh thyme leaves; 1/3 cup olive oil; 1 pound fresh Portobello mushrooms, stems trimmed; Olive oil for skillet; 1 red pepper, roasted, peeled, seeded and chopped coarsely; 1 Poblano chile, roasted, peeled, seeded and chopped coarsely; 4 garlic cloves, peeled; 2 tablespoons red wine vinegar; Juice of 1 lemon; 1/4 cup olive oil; Coarse salt; Freshly ground black pepper

Servings: persons

4 tablespoons balsamic vinegar
6 garlic cloves, minced
2 tablespoons chopped fresh thyme leaves
1/3 cup olive oil
1 pound fresh Portobello mushrooms, stems trimmed
Olive oil for skillet
1 red pepper, roasted, peeled, seeded and chopped coarsely
1 Poblano chile, roasted, peeled, seeded and chopped coarsely
4 garlic cloves, peeled
2 tablespoons red wine vinegar
Juice of 1 lemon
1/4 cup olive oil
Coarse salt
Freshly ground black pepper

1
In a small bowl, whisk together marinade ingredients.
2
Arrange mushroom caps in a single layer in a non- reactive shallow pan.
3
Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
4
Using a blender, blend vinaigrette ingredients until smooth.
5
Taste for seasoning.
6
Heat a clean griddle or skillet and wipe down with an oiled cloth.
7
Remove mushrooms from marinade, place in skillet and use a weight to press down on them.
8
Sear them about 1 minute on each side, or until tender.
9
Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons balsamic vinegar, 6 garlic cloves, minced, 2 tablespoons chopped fresh thyme leaves, 1/3 cup olive oil, and more.

Yes, Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions