Juicy and simply delicious is how I would describe these marinated Portobello mushrooms. Pair them with some mashed potatoes and a side of greens and you have one tasty appetizer.

Is it OK to eat the gills of a portobello mushroom?

Mushroom gills are totally edible but in some dishes they make the final look unsightly. Most recipes that call for mushrooms don’t require that you remove the gills on the underside of the caps. In this recipe the marinate covers the gills so no worries there!

Can you marinate mushrooms too long?

Mushrooms are extremely porous so when you marinate them it’s best not to exceed the 30 minutes mark or they’ll suck up more juice than they can handle.

Should I rinse portobello mushrooms before cooking?

Lightly rinse the mushrooms with cool water and pat dry with paper towels. Don’t soak the mushrooms, they absorb water like little sponges and won’t soak up the marinate if they are already full of water.

How to Make Marinated Portobello Mushrooms

Preheat the oven to 400 F.

In a large bowl, make the steak’s marinade while combining olive oil, balsamic vinegar, spices and chopped garlic.

Place portobellos and asparagus in an oven-safe skillet. With a pastry brush, generously brush the marinade on the tops and bottoms of both mushrooms and asparagus.

Set mushrooms top side down and place the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through.

Wash and peel potatoes. Bring them to boil until they are tender. Mashed them using a potato masher or a hand blender (I choose this one because it provides with extra softness). Add olive oil, black pepper and salt to taste. In the end, add fresh herbs.

For a juicy result, serve immediately.

Print Recipe

Baked Marinated Portobello Mushrooms with Mashed Potatoes

Ingredients

Portobello steaks
4 large Portobellos
⅓ cup balsamic vinegar
¼ cup olive oil
½ tsp cumin
½ tsp black pepper
½ tsp smoked paprika
3 cloves garlic
1 tbsp vegan-friendly steak seasoning
Salt to taste
Mashed Potatoes
3 small potatoes
1 tbsp olive oil or vegan butter
½ tsp salt
½ tsp black ground pepper
1 tsp thyme or rosemary optional

Optional:

1 bunch of asparagus

Instructions

Preheat the oven to 400 F.
In a large bowl, make the steak’s marinade while combining olive oil, balsamic vinegar, spices and chopped garlic.
Place portobellos and asparagus in an oven-safe skillet. With a pastry brush, generously brush the marinade on the tops and bottoms of both mushrooms and asparagus. Set mushrooms top side down and place the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes until mushrooms are cooked all the way through.
Wash and peel potatoes. Bring them to boil until they are tender. Mashed them using a potato masher or a hand blender (I choose this one because it provides with extra softness). Add olive oil, black pepper and salt to taste. In the end, add fresh herbs.
For a juicy result, serve immediately.