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.

Why Principals Matter

Nadia Lopez didn't think anybody cared about her middle school. Then Humans of New York told her story to the Internet—and everything changed.

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

A History of Contraception

In the 16th century, men used linen condoms laced shut with ribbons.

Video

'A Music That Has No End'

In Spain, a flamenco guitarist hustles to make a modest living.

Video

What Fifty Shades Left Out

A straightforward guide to BDSM

More in Health

Just In