Recipe: Baked Portabello Mushrooms

This recipe marinates the mushrooms in soy sauce, which drains much of their water while retaining the juicy texture, and the soy nicely cuts the mushroom flavor to more palatable levels.

Makes 2 servings

    • Four large portabello caps
    • Two cups soy sauce
    • Four green onions, sliced
    • One tablespoon minced fresh ginger
    • Three cloves garlic, minced

Wash the mushrooms and remove the stems. Place mushrooms in rectangular glass baking dish, gills up, and cover in soy sauce. Sprinkle with onions, ginger, and garlic.

Cover and place in refrigerator. After an hour, turn mushrooms over and return to the refrigerator for another hour.

Preheat oven to 425 degrees.

Once oven is warm, place mushrooms on a lightly greased baking pan, gills down, and bake for 25 minutes.

Presented by

Eleanor Barkhorn is a former senior editor at The Atlantic.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

Confessions of Moms Around the World

A global look at the hardest and best job ever

Video

A Stop-Motion Tour of New York City

A filmmaker animated hundreds of still photographs to create this Big Apple flip book

Video

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open for 1,300 Years

It's one of the oldest family businesses in the world.

More in Health

Just In