Jalapeño Peach Balsamic Marinated Portobello Mushrooms
Ingredients
- Variation #1
- 4 mushrooms sliced
- 1/4 c peach balsamic vinegar
- 1/4 cup jalapeno balsamic vinegar
- 1/3 cup orange olive oil
- salt and pepper to taste
- Variation #2
- 1/3 cup white or dark balsamic vinegar
- 1/3 cup olive oil
- a few tablespoons of orange juice
- diced peach or the juice of a peach can omit and add more orange or another fruit
- 1 diced jalapeno
- salt and pepper to taste
Instructions
- Combine ingredients of the marinade and salt and pepper to taste in a bowl or container with a lid and add mushrooms. mix well and let sit for 30 minutes or longer. On the stove top heat a cast iron pan and add mushrooms along with the marinade and let cook until marinade is almost completely gone. Serve immediately over a bed of lettuce, on a burger, with steak or a corn salad.