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Posted by on Aug 9, 2014 | 0 comments

Marinated Portobello Mushrooms

Marinated Portobello Mushrooms


“Life is too short to stuff a mushroom.”

Shirley Conran.


I often mention that I try to eat healthy, which is true, but at the same time, I have my own food demons whom I cannot resist sometimes. After living in Florida I developed love of spicy food.

The recipe I would like to share with you today is the spiciest of all I ever made. It is fast and easy to make. So, I do not know if I can advertise it as a healthy one, but it is delicious if you are into spicy food! You may serve it with mashed potatoes, on a piece of bread, on top of pasta or just like an appetizer. Consume it at your own risk, since it is very spicy!

Even that the original recipe requires it to stay overnight in the fridge, it may be ready as early as in one hour. I even like it more when it has been marinated for one to three hours only. In case you have a spicy food fan visiting you – surprise them with marinated Portobello mushroom! The taste will be spicy sweet and the smell will be intoxicating!


– 1-2 big Portobello mushrooms, or several small ones, washed, sliced in 2-5mm slices. Better use organic ones.

– 2 tablespoon olive oil

– 4 tablespoon soy sauce

– 2 tablespoon apple vinegar

– 1 tablespoon maple syrup (or agave, or honey)

– 1 teasoon Chipotle spice


Mix all liquid ingredients and Chipotle spice in a glass bowl, place sliced mushrooms so that the marinade would cover them. If it does not cover the mushrooms, you may help by drowning them gently in the marinade so that they would soak in all the juices. Cover the bowl with the lid and place it in the fridge for a minimum 1-3 hours or overnight. Enjoy chilled as an appetizer or on top of mashed potatoes, rice, pasta or veggies. You can also combine it with fresh raw veggies in a salad. Imagination is your guide! It may be stored in the fridge for a few days. The photo collage below shows both dishes, with small mushrooms and with big mushrooms. You may adjust the amount of marinade depending on the amount of mushrooms.



Served with mini farfalle pasta and simmered vegetables (yellow zucchini, spinach, sun-dried tomatoes, onions), capers and fresh green herbs here:





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Author: Elena White

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