Portobello Mushrooms have a naturally meaty, earthy flavor, and are often substituted in the place of meat dishes and burgers. They also easily absorb flavors which make them incredibly versatile and juicy! Here, I decided to marinate and stuff them in an Italian style. I must say, my favorite way to eat them is between two buns, but this is a nice change.
2 Large Portobello Mushrooms
1/4 c. White Wine
1 tbsp. Balsamic Vinegar
1 tbsp. Olive Oil
1 tbsp. Soy Sauce
1/2 tsp. Dried Basil
1/2 tsp. Thyme
1 tsp. Dijon Mustard, whole grain2 cloves Garlic, minced
Clean mushrooms and remove the stems. Place the mushrooms in a dish with gill sides up. Combine all of the marinade ingredients and pour over the gills of the mushrooms and use hands to coat the bottoms. Marinate for at least an hour.
From here, you can bake, broil, or grill the mushrooms.
I baked mine at 375 degrees for 10 minutes , gill side down, then flipped and stuffed them with the Barley Salad, and baked them another 5-10 minutes, depending on the size of the mushroom.
