Marinated Portobello Mushrooms
A Tasty Mushroom Appetizer
Enjoy these Marinated Portobello Mushrooms as a small dish before a meal or main course to stimulate your appetite. They are perfect combined with olives, capers, crackers, marinated artichokes, vegan cheeses and a tasty side to complement your meal. Chop them up with extra olive oil and fresh basil and top it on your favorite bread. These are great to keep around for that unexpected guest and pull them out for a quick delicious snack. One of my favorites and I hope it will be yours as well.
How To Make Marinated Portobello Mushrooms
First things first! Make sure to find some really nice fresh baby portobellos. Sometimes they are starting to turn a little dark and soft when you find them in the store. Try to find the ones that are still firm and light in color. You can either clean them with a damp cloth or I like to run them lightly under a little bit of water. Do not soak them in any water to clean them. They are going to be submerged in a hot boiling lemon water and you want the mushrooms to soak up that flavor instead of tap water.
My favorite part of making this recipe is the marinade. It smells so good and it is so easy. Just throw it all together in a pot and bring it to a boil for 3 minutes. It calls for red pepper flakes and peppercorns but if you are sensitive to spicy foods you can leave one or both of them out. I have found that it is not very spicy but I tend to like spicy food.
I love the onion in this brine as well because it really gives it it’s signature taste. They turn out to be a little sweet after being cooked in the white wine vinegar. It nicely complements the mushrooms being boiled in the lemon water.
I have always like the taste of bay leaf so I use 3 in this brine. You can use more or less if you wish. As for the parsley. I think that the flat leaf parsley is the best for this recipe. I feel as if it has a stronger flavor then regular parsley.
Picking Out Jars For Marinated Portobello Mushrooms
When making this recipe I have found in the past that the size of mushrooms greatly differ. Even though I use 3 pounds of mushrooms your baby portobellos may be smaller or larger than the ones I show in the photos. You may not wish to cut them in half as well. If they are left whole they will take up more space. The mushrooms shrink quite a bit when boiled in the lemon water, but all depending on the size or if they are left whole. So make sure you have more jars available before spooning them into them. As with my YouTube video you can see I had a lot of jars but it only fit into one large jar and a small one.
When boiling the mushrooms make sure to not over boil them. The boiling process should be a quick boil of 5 minutes or less. You don’t want the mushrooms to get too soft and rubbery.
I am really enjoying making these marinades and canning vegetables. I’m venturing into pickling here soon so stay tuned. I hope to have more of these fun canned foods and original recipes for you here in the future. Enjoy!
Marinated Portobello Mushrooms
- 1 Large Pot
- 1 Medium pot
- 1 Large spoon
- 1 Large Strainer
- Jars with lids for storing, at least 2 to 3 medium to large jars
Lemon Water to Boil Mushrooms In
- 3 lbs Baby Portobello Mushrooms
- ½ cup Fresh Lemon Juice
- Enough Water To Cover Mushrooms
Portobello Mushroom Brine
- 1⅔ cups White Wine Vinegar
- 1⅓ cups Olive Oil
- 5 Large Garlic Cloves, left whole
- 1½ tsp Kosher Salt
- 1 cup Red Onion, chopped
- 1 tsp Dried Oregano
- 2 tsp Dried Basil
- 1 tsp Red Pepper Flakes
- 2 Tbsp Flat Leaf Parsley, chopped
- 3 Lg Bay Leaves
- 1½ tsp Whole Black Peppercorns
Lemon Water Instructions
- Clean mushrooms with a damp cloth or wash in your hands individually under light water. Do not soak them. Cut in half if desired and trim off stems.
- In a large pot bring the fresh lemon juice and enough water to cover mushrooms to a boil. Boil for 5 minutes or less. Make sure the mushrooms do not get over cooked or rubbery.
- When mushrooms are done drain them in a strainer.
Making The Marinade
- In a medium pot add the white wine vinegar, olive oil, garlic cloves, kosher salt, dried oregano, dried basil, red crushed pepper flakes, parsley, bay leaves, chopped red onion and whole peppercorns. Boil for 3 minutes.
- Take the whole garlic cloves out of the boiled marinade and put them aside.
- Spoon mushrooms into jars.
- Add an even amount of garlic cloves on top of the mushrooms to each jar.
- Stir the marinade and add it to the jars and fill up above the mushrooms or an half inch below the rim of the jar. Make sure to get an even amount of spices and onions in each jar.
- Cover with lids and store in the refrigerator for up to 2 weeks.
- Take marinated mushrooms out of the refrigerator an hour before serving to help them be at room temperature before serving. This helps the oil to mingle with the marinade and not have the oil cling to the mushrooms as much.