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.

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