Marinated Portabella Saute, nom, nom, nom

Marinated Portabellas over pasta


My family is divided.  My 3 year old and I could be happy without meat, my husband and 15 month old are carnivores.  Every so often I try to sneak in some meatless dinners, this night I figured what better than portabellas!  They are meaty and delicious! I marinated them in a little balsamic, olive oil, garlic and Marsala then sauteed with onions, add a little stock, cream and YUM!  I am totally looking forward to eating the leftovers tomorrow.


1/4 cup olive oil

1/3 cup white wine

2 tbsp balsamic vinegar

1 large garlic clove, minced

4 portabella caps

salt and pepper

1 med red onion, thinly sliced

2 cups stock, chicken or veggie

1/2 cup heavy cream



Combine olive oil, wine, balsamic vinegar, garlic in a ziplock or casserole dish.


Slice portabellas into 1/2 inch strips.  Combine mushrooms and marinade, allow to sit for about 20 minutes.

Add about 1 tbsp of olive oil to a large hot skillet.  Saute sliced onions until translucent.


Add marinated mushrooms to the onion and cook until most of the liquid evaporates.

Add the stock and cook down for about 20 minutes

BEFORE the stock was reduced by about 1/2

Remove the pan from the heat and stir in the cream.  Serve on its own or on top of pasta, garnish with Parmesan and fresh basil.

Marinated Portabellas over pasta



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About NinaLemon

I am a stay at home mom to two beautiful boys, I enjoy quilting, crafting and cooking. Lots of cooking from scratch and experimentation for health and for the safety of my peanut, tree nut and egg allergic son.

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