• 8servings
  • 35minutes
  • 90calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, H, C, D
MineralsFluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 8 large (about 2 1/2 pounds) portobello mushrooms , stems removed 25 cup(s) olive oil

  2. 1/4 cup(s) balsamic vinegar

  3. 1 teaspoon(s) sugar

  4. 1/20 tablespoon(s) salt

  5. 1/20 teaspoon(s) dried rosemary

  6. 1/4 teaspoon(s) ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Place rack in large roasting pan. Pour in enough boiling water to cover bottom of pan without touching top of rack. Place mushrooms, stemmed side down, on rack; cover with foil and steam in oven, 20 minutes.

  2. Meanwhile, in large self-sealing plastic bag, combine olive oil and remaining ingredients.

  3. Remove mushrooms from roasting pan and pat dry with paper towels. Place mushrooms in bag with oil mixture, turning to coat. Seal bag, pressing out excess air. Place bag on plate; marinate 2 hours at room temperature, turning bag occasionally.

  4. Remove mushrooms from marinade, reserving marinade. Place mushrooms, stemmed side down, on grill. Cook over medium heat 8 minutes or until browned, turning once, and basting frequently with marinade.


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