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Recipe of Marinated Portobellos in Vinaigrette
Recipe

Marinated Portobellos in Vinaigrette

30 mins
Low
116
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These mushrooms can be used for garnish or as a rich snack.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 4 portobello mushrooms, big
  • 1/4 cups balsamic vinegar
  • 1/2 cups pineapple juice
  • 2 tablespoons fresh ginger, bare
  • 1 tablespoon basil, fresh, chopped

Preparation

First clean the mushrooms and remove the stems, then put them on an up dish.
In a bowl, mix the vinegar, pineapple juice and ginger to make the sauce to marinate. Add the marinade on the mushrooms and cover them, leave them marinated in the refrigerator for an hour (turn them so they are well marinated).
Put a frying pan in a pan and roast the mushrooms over medium heat, turn until tender and varnish the mushrooms with the sauce.

PRESENTATION

Garnish with basil and serve!

TIPS

Do not put them so much time to roast to prevent fungi from drying out.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Lolys Lomelì
29/09/2013 18:55:55
Ya los he comido y me gustan mucho. Algunos son muy grandes, prefiero los de tamaño mediano.
Anonymous
19/12/2012 12:28:50
guau! se ven deliciosos así sabrán??????????

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