Mushrooms are one of those foods that sometimes don’t get enough credit. At least, I know I didn’t until I discovered fresh shitake mushrooms, portobello mushrooms, and dried porcini mushrooms as an adult. Growing up, my dad used to make pan cooked white button mushrooms for breakfast in the British style, and for some reason, I never liked them. In fact, the very smell of them would make my stomach turn.
A few years ago, my brother-in-law made marinated Portobello Mushrooms while his family was visiting us, and even my oldest son who never liked mushrooms loved them. So, I’ve added these marinated mushrooms to my mushroom repertoire.
Costco’s sells large packs of Portobello Mushrooms and I just couldn’t resist picking up a pack a few weeks ago – they looked so fresh. Although I usually cook these mushrooms in a pan, I chose to grill them instead before marinating them.
These Marinated Portobello Mushrooms came in handy recently as we had some unexpected visitors stop by for dinner one night so I whipped these out of the refrigerator and tossed together a quick salad using fresh vegetables from my CSA Box to go along with dinner.
This week, Mushrooms are the featured Power Food. Although I love exotic mushrooms, don’t discount those white button mushrooms that seem so common. In fact, white mushrooms are just as potent as other more exotic mushrooms.
Mushrooms are loaded with a potent disease-fighting antioxidant called ergothioneine. This antioxidant helps cells in the body ward off damage from dangerous oxygen molecules called free radicals, which may play a role in serious illnesses, such as heart disease, cancer, and Alzheimer’s disease. Mushrooms also are a good source of potassium, which may cut the risk of high blood pressure and stroke. In fact, a 3-ounce portobello mushroom contains about as much potassium as a small banana.
Check out what these other bloggers have cooked up for this week: (If you’re interested in joining our group, contact Mireya from My Healthy Eating Habits.)
Alyce – More Time at the Table
Ansh – Spice Roots,
Casey – Bookcase Foodie
Jill – Saucy Cooks
Martha – Simple-Nourished-Living
Mireya – My Healthy Eating Habits
Sarah – Everything in the Kitchen Sink
Bambi – Adobo Down Under
- 4-5 portobella mushrooms
- 1 tablespoon extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- juice of one lemon
- 2 cloves garlic, minced
- 2 tablespooons red onion, finely chopped
- 2 sprigs fresh rosemary, optional
- 2 tablespoons chopped parsley
- salt and pepper, to taste
- Trim stems from mushrooms and remove gills by using a spoon to gently scrape them off. Lightly brush mushrooms on both sides with oil. Grill until tender. Let cool, then cut into ¼ inch slices. Place in a container.
- Mix together Mushroom Marinade ingredients and pour over mushrooms. Let marinate at least an hour or overnight.
More Mushroom Recipes and Recipes using Mushrooms:
Baked Portobello Fries
Stir-Fry Bok Choy and Shitake Mushrooms
Vietnamese Vegetarian Pho
Stir-Fried Wild Rice Mushroom Pilaf
Quinoa Pilaf with Mushrooms
Wild Mushroom Porcini Bolognese Polenta Gratin
Stir-Fry Spicy Kung Pao Chicken with Vegetables and Walnuts