Preparing marinated portabella mushrooms couldn’t be easier. I made them two nights in a row – each night with a different twist. The first attempt I only marinated the mushrooms for about 40 minutes. The second night, the mushrooms had the opportunity to sit overnight in the marinade. I liked the overnight option the best, but both were great and in a pinch for time, you could shorten the marinade time to fit your schedule.
Enjoy marinated portabellas – two ways!
2 large portabella mushrooms caps, marinated
1 pint cherry tomatoes, halved
1 medium zucchini, julienned
1 tbsp fresh thyme
1 tbsp fresh parsley
2 tbsp grated Pecorino Romano or Parmesan
¼ cup pine nuts, toasted
salt and pepper to taste
½ cup sherry cooking wine or any other cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons white balsamic vinegar (dark is ok too)