Better Vegan Marinated Portobello Mushrooms
Source: Better Vegan  Category: Vegan Appetizers
Prep Time: 10 min  Cook time: 20 min Marinating time: 2-3 hrs  Total Time: 2-3 hrs 30 min  Serves 4 to 6
About this recipe
Although I am not a big fan of balsamic vinegar, every once in a while I do use it. This recipe wouldn't be the same without it. A classic combination of olive oil, balsamic vinegar and garlic give these mushrooms depth and flavor that everybody loves. This appetizer is definitely a crowd pleaser.

3 tsp. + avocado oil (I use La Tourangelle Avocado Oil )

2 large Portobello mushrooms, cut into 1/4 inch slices

1 garlic clove, minced

3 Tbsp. extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil, 17 oz)

3 Tbsp. balsamic vinegar

Pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Black pepper

Fresh parsley, finely chopped, for garnish

1. Prepare the ingredients.
2. Heat 1 tsp. coconut oil in a medium size pan on a medium heat.

3. Working in batches, saute Portobello mushrooms on each side until golden-brown, sprinkling each side with salt and pepper. For each batch add 1 tsp. coconut oil or a little bit more if the pan is really dry. Mushrooms will absorb a lot of oil.

4. Meantime, prepare the marinade. Put garlic, olive oil and balsamic vinegar into a medium-size bowl and whisk to combine.

5. Add sauteed mushrooms and toss well so the mushrooms are completely coated. Allow to marinate in room temperature for about 2-3 hours, tossing occasionally.  

6. To serve, mound on a plate, drizzle with marinade and sprinkle with finely chopped fresh parsley. 

Store in an airtight container in a fridge. Bring to room temperature before serving.
Serving suggestion:
Serve with Better Vegan Grain-Free Gluten-Free Bread  or as a side to a green salad. 

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