I love cooking with portobello mushrooms! When prepared well, they almost taste meaty and can easily become the center of a meal. They are easier to find than other types of mushrooms, like Enoki mushrooms. Portobello mushrooms are one of the most commonly and widely eaten mushrooms in the world.

While you can use this ingredient for all sorts of recipes like soups, pasta dishes or stir fries, this mushroom is hearty and large enough to hold up to high heat cooking and can be prepared almost like a steak. Which is exactly what this portobello mushroom recipe is all about.

Related: Next up, try Portobello mushroom burgers or these stuffed mushrooms with baby portobellos.

Ingredients

• Portobello mushrooms
• Balsamic vinegar
• Soy sauce
• Rosemary
• Thyme
• Butter

Directions

First, remove the stem and any woody or hard bits from the bottom of the mushrooms. Then gently wash them under running water, removing any dirt or soil. Pat dry. Place the cleaned mushrooms in a shallow dish.

In a small measuring cup, combine the balsamic vinegar, soy sauce, chopped rosemary and thyme. Pour this mixture over the mushrooms and allow to soak for 5-6 minutes on each side.

In a large enough sauce pan or skillet to fit the mushrooms, melt the butter over medium heat. Cook the mushrooms for 3-4 minutes on each side. Drizzle the remaining sauce from the pan over the mushrooms during the last couple minutes of cooking.

Serving Suggestions

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