Red Wine-Soaked Portobellos Recipe

Red win-soaked mushrooms
Maryse Chevriere

Ingredients

  • 2 large portobello mushrooms
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • ¾ cup of red wine (preferably one with dark fruit notes)
  • Juice of half a lemon
  • ¼ cup Worcestershire sauce
  • ¼ sherry vinegar
  • Chives, finely diced, for garnish

These big, juicy mushrooms are a wonderful accompaniment to your favorite straight-off-the-grill fare.

Click here to see 8 Cook-Out Side Dishes.  

Directions

Drizzle the mushrooms with olive oil and season generously on both sides with salt and pepper. Place them in a shallow dish and cover with red wine, lemon juice, Worcestershire sauce, and sherry vinegar. Use a spoon to mix the marinade and make sure all the liquid ingredients are fully integrated. Then, baste the mushrooms with the marinade and let them soak for about 15-20 minutes on each side.

When ready, grill the mushrooms over high heat for about 2 minutes on each side, maybe a little less depending on your grill. To serve, garnish with diced chives.

Nutrition

Calories per serving:

206 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

10%

Servings:

2
  • Fat 14g 21%
  • Carbs 11g 4%
  • Saturated 2g 10%
  • Fiber 1g 4%
  • Sugars 5g
  • Monounsaturated 10g
  • Polyunsaturated 1g
  • Protein 1g 2%
  • Sodium 341mg 14%
  • Calcium 52mg 5%
  • Magnesium 17mg 4%
  • Potassium 458mg 13%
  • Iron 2mg 14%
  • Zinc 0mg 2%
  • Phosphorus 58mg 8%
  • Vitamin A 2µg 0%
  • Vitamin C 13mg 21%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 9µg 2%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 11µg 14%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...