Red Wine-Soaked Portobellos Recipe


Nutrition

Cal/Serving: 231
Daily Value: 12%
Servings: 2

Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat14g21%
Saturated2g9%
Carbs12g4%
Fiber1g4%
Sugars5g0%
Protein1g2%
Sodium342mg14%
Calcium55mg5%
Magnesium20mg5%
Potassium496mg14%
Iron3mg15%
Zinc0mg2%
Vitamin A40IU1%
Vitamin C13mg21%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg10%
Niacin (B3)1mg6%
Vitamin B60mg4%
Folic Acid (B9)9µg2%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E2mg10%
Vitamin K11µg14%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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5
Ratings6

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

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.

Recipe Details

Total Time: 35-40 minutes

Servings: 2

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