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Marinated Baked Portobello Mushrooms

Serves 4


1/3 cup cooking Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
Salt, to taste
Pepper, to taste
1/2 cup olive oil
1/2 cup vegetable oil
1 tablespoon finely chopped basil
1 tablespoon finely chopped parsley
1 tablespoon finely chopped thyme
4 portobello mushrooms
1 1/2 cups fine breadcrumbs
1 cup grated Parmesan cheese


  1. In a small saucepan boil cooking sherry until reduced by about half. Pour sherry reduction into a mixing bowl. Add balsamic vinegar, garlic, shallot, sugar, salt and pepper, whisk together. Add olive oil and vegetable oil to mixture, whisk until emulsified. Whisk in basil, parsley and thyme.
  2. Place mushrooms in a resealable bag, pour in vinaigrette. Press out excess air and seal. Let mushrooms marinate for 1 hour.
  3. Preheat oven to 425° F. Place parchment paper on a baking sheet.
  4. Remove mushrooms from bag.
  5. Arrange mushrooms on baking sheet. Top with breadcrumbs and Parmesan cheese.
  6. Place in oven and bake for 20-25 minutes. Mushrooms should be golden brown.
Season: Winter