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
- cooking wine: 0.5 cup
- dark soy sauce: 2 Tbsp
- balsamic vinegar: 2 Tbsp
- olive oil: 1 Tbsp
- garlic: 2 clove (minced)
- portobello mushroom caps: 2 piece
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 400 degrees F (200 degrees C).
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Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.
