Jalapeño Peach Balsamic Marinated Portobello Mushrooms

Author Becky's Mindful Kitchen


  • 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


  • 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.
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