Balsamic-ginger portobello mushrooms

How to cook portobello mushrooms? I had no idea till today because it’s not so common to buy them in France or in Italy but here in London they are everywhere! Every time I went to the supermarket they were calling my name: Aurélie… we dare you to cook us… we are so big you’ll never make it… I hate responding to provocation but I can’t resist a challenge. So here I am, trying a marinated steak-style portobello mushroom I’ve been dreaming of… and it’s a big win!

Positive: Balsamic vinegar and ginger add great flavours to this meaty mushroom.

Negative: If you’ve never cooked this big chunky mushroom before it can sound scary, but this method is actually pretty easy.

Ingredients for 1 mushroom:

  • 1 portobello mushroom
  • 1 tablespoon balsamic vinegar glaze (or normal balsamic vinegar)
  • 1 teaspoon ginger powder (fresh ginger will taste even better of course)

In your pantry:

  • 2 tablespoons olive oil
  • salt, pepper
  • sesame seeds (optional)


In a small bowl, combine vinegar, ginger, oil and season with salt and pepper.

[Now the best way to marinate your mushroom(s) in this mixture is to use freezing bags. Depending on the size of your bags and the number of mushroom you want to cook, you might consider to use more than one bag. If you don’t have freezing bags you can use a tupperware that you’ll shake from time to time.]

Place your mushroom in a freezing bag and add marinade. “Massage” gently the bag to spread the marinade all over the mushroom. Marinate for 20 minutes.

Preheat your best nonstick pan or grill on medium heat and place mushroom, smooth side touching the pan. Pour over the remaining marinade left. Cover and cook for about 6 minutes.

Flip carefully the mushroom and cook another 6-8 minutes uncovered.

Transfer mushroom to a cutting board and slice it (about 1/2 centimetre).

Sprinkle some sesame seeds and serve immediately.

balsamic ginger portobello mushroom

My advice: You can either eat your balsamic-ginger portobello mushroom as it is, or use it to liven up a rice dish.

In the picture below, once the rice was cooked, I sautéed courgette and bacon then stirred rice and mushrooms then I added some soy sauce and cooked the rice for 2 more minutes just to blend the flavours. Yum yum!




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