MyHealthyVegas Marinated Portobello Mushroom Caps

An easy marinade for portobello mushroom caps that elevates them for rice bowls, burger toppings or any other way you like to use them. I started with 1/2 of the package of sliced caps as I wanted to use them for two rice bowls I was making. I was saving the other 1/2 of the package for burgers later in the week.

I whisked the ingredients in a small glass measuring cup that made it easy to pour the marinade on the caps once combined.

I put the mixture in the fridge to marinade for 2 hours. You can do between 30 mins to 2 hours. I prefer the deeper effect of the balsamic and soy sauce on the mushrooms leaving them in longer.

Since I purchased pre sliced caps I fried them in a small electric skillet until they were darkened and had a nice carmel effect from the agave syrup. Turning once to get both sides done without burning. Chopped and added to black rice bowl.

MHV Marinated Portobello Mushroom Caps

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

Easy marinade for portobello mushroom caps

MyHealthyVegas: MyHealthyVegas

Serves: 4 servings

Ingredients

One (1) Package pre-sliced mushroom caps(approx. 12 slices)
Two (2) Tbsp Extra virgin olive oil
Two (2) Tbsp Balsamic vinegar
Two (2) Tsp Low sodium soy sauce
Two (1) Tsp Course ground Dijon mustard
Two (2) Tsp Agave syrup
Fresh ground peppercorn, to taste
Dried basil, to taste
Two (2) minced garlic cloves

Instructions

In a small bowl whisk all the ingredients together.
Rinse and dry mushroom caps. Put them in a glass baking dish to marinade.
Pour marinade over sliced caps. Try to cover the tops of each evenly.
Cover with syran wrap and put in fridge for 30 mins to 2 hours.
Remove from fridge and fry in skillet until they darken and get a nice carmel glaze from the agave.

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Inspiration for this marinade can be found at thekitchen.com