[an error occurred while processing this directive] Asian Marinated Portobello Mushrooms - Steven and Chris
Asian Marinated Portobello Mushrooms

Asian Marinated Portobello Mushrooms


Make marinated mushrooms your easy and delicious go-to for hosting parties in the summer. You can make them ahead and they can be used in virtually all types of dishes — you can even stuff them and eat them as is!

metal tongs picking up a grilled portobello mushroom top from a grill.
Recipe and photography by Veronica Sheppard

Tip: Make the most of your mushrooms — keep the stems of the for soups and stir-fries.


4 portobello mushrooms, stems removed
1/2 cup low-sodium soy sauce
3/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
3 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 teaspoon fresh lime juice
2 green onions, finely sliced


  1. Place mushrooms in a large container with a tight-fitting lid.
  2. In a separate bowl, whisk together remaining ingredients.
  3. Add sauce to mushrooms, close the lid firmly and shake until all mushrooms are well coated.
  4. Allow them to marinate for a minimum of three hours, shaking occasionally.
  5. When ready to serve, grill on high heat with the lid of the barbecue closed for 10-15 minutes, flipping once.
  6. The mushrooms will reduce in size and you will see their juices begin to escape. Slice them into thin strips or keep them whole — you can serve them hot or cold.

Veronica Sheppard is a Toronto-based freelance writer and photographer. To see more of her work, follow Veronica on Twitter and Facebook.


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