RecipesGluten FreeHealthyLow CarbLow FatPareveVegan

Marinated Portobello Mushrooms

Name: Marinated Portobello Mushrooms
Ingredients: 6 ounce portobello mushrooms; 2 tablespoon olive oil; 1 large clove garlic (peeled and sliced); 2 tablespoon balsamic vinegar; salt

Ronnie Fein • Jul 18, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

balsamic portobello mushrooms roasted — marinated portobello mushrooms

Marinated Portobello Mushrooms

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Servings

Ingredients

6 ounce portobello mushrooms
2 tablespoon olive oil
1 large clove garlic peeled and sliced
2 tablespoon balsamic vinegar
salt

Instructions

Clean the mushrooms and cut them into chunks. Heat the olive oil in a sauté pan over medium heat. Add the garlic slices and cook for 2-3 minutes or until they are lightly browned. Remove the garlic. Add the mushrooms to the pan. Cook for 4-5 minutes or until they have softened. Remove to a bowl and let cool. Toss with the vinegar. Season to taste with salt. Serve at room temperature.

Category: Recipes

Diets: Gluten FreeHealthyLow CarbLow FatPareveVegan

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.