Marinated Portabella Mushrooms


Marinated Portabella Mushrooms

Part of Ep. 1403 Ep. 1403 - Hot Plants

Yield: @15 appetizer servings

Credit: Colleen's Tough Times Vinegars


2 to 3 lbs. large Portabella mushrooms
2 Tbsp. virgin olive oil
4 Tbsp. Colleen's Chilies 'N Balsamic Vinegar
1/2 cup arugula, sliced
2 Tbsp. pesto
2 oz. fresh Mozzarella or goat cheese, chopped into small pieces
3 to 4 Roma tomatoes, sliced lengthwise


Marinate Portabella mushrooms with olive oil and Colleen's Chilies 'N Balsamic Vinegar for a few hours. Grill or bake until cooked through. Add arugula, pesto, cheese and tomatoes on top and serve warm. May substitue eggplant for zucchini for mushrooms.


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