This Marinated Portobello Mushrooms recipe comes from Bob Neubauer, a “foodie” friend from Gail’s Recipe Swap. Bob said that this recipe is not his creation, but that he found this recipe photocopied off next to the bin of portobello mushrooms at the grocery story approximately 5 years ago. He says, “This is my first and still favorite recipe for portobello mushrooms. I’ve heard people compare these to very tender fillet mignons! The lime juice really sets this off – truly one of my favorite recipes.”
A portobello mushroom is a very large cremini, and a cremini is a brown or cream-colored version of the white button mushroom. The flavor of the portobelo is the same as that of the common supermarket mushroom, except it is more distinct because it is older and more developed. The gills on the underside of the mushroom have progressed to a greater degrees from the pale pink stage at their first break.
Recipe from the Portobello Cookbook: 40 Quick and Easy Recipes, by Jack Czarnecki. Jack is renowned for his expertise cooking all types of specialty mushrooms.
Marinated Portobello Mushrooms Recipe: