Marinated Portobello Mushrooms

There is a great Mushroom stand at the Royal Oak Farmer's market so we are always trying out new mushroom recipes.  This is a nice way to enjoy the Portobello Mushroom caps, they really hold up to the marinade.

Marinated Portobello Mushrooms

Adapted from a allrecipes.com recipe

2            large Portobello Mushrooms, stems removed and cleaned

1/2         cup white wine

1            tablespoon olive oil

2            tablespoons soy sauce

2            tablespoons balsamic vinegar

2            cloves garlic, minced

              sprinkling of red pepper flakes

              chopped ginger – about a teaspoon

3/4         cup peas

2            green onion, large diced

1            tablespoon corn starch with 3 tablespoons water (or desired amount)

              brown rice for serving

Preheat oven to 400 degrees

In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, garlic, red pepper flakes and ginger.  Place mushroom caps upside down in the marinade, and marinate 15 minutes.

Cover dish, and transfer to preheated oven.  Bake 25 minutes.  Remove mushrooms and set aside.  Add cornstarch and water mixture to marinade.  Stir around, then add the mushrooms, peas and green onion.  Put top on and let sit in warm marinade until green onions wilt and peas are arm.  Slice mushrooms into nice size wedges and serve over brown rice.