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.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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