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Baked Portobello Mushrooms


  • The number of mushrooms being prepared determines quantities. The volumes here are for two 4 to 5 inch portabellas (which is another acceptable spelling for this mushroom). The most important consideration is to keep the ratio of acetic to oil much higher than the ratio used in salad dressing, for it is easy to smother the relative mild flavor of the mushroom.
  • 5 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 12 to 16 oz. oil
  • 1/2 teaspoon powdered thyme
  • 1 scant teaspoon salt
  • 1 to 2 medium cloves garlic
  • 1/2 teaspoon pepper
  • Any of the following to your liking: parsley, tarragon, oregano, rosemary, fennel, marjoram, and dash of cayenne. Process in blender until well mixed and creamy. Good idea to taste and adjust at this time.


Cut off dirty ends of mushrooms' stems. Cut off the remaining stems and slice them to quarter inch slabs. With a paring knife stab each mushroom 15 to 20 times to ensure good absorption of marinade. Pour marinade over mushrooms that have been placed in a close-fitting oven-friendly pan and leave them to marinate at room temperature for 2 or more hours. Can occasionally spoon over mushrooms with marinade that has settled in bottom of pan.

Bake 350* for 20 to 25 minutes. Can place on barbeque but this is more trouble than it is worth.