Chef Batali: Marinated Portobello Mushrooms

Prep: 5 minutes / 2 hours to marinate
Cooking Time: about 10 minutes
Serving Size: 8 to 10 as a side dish


1/2 extra virgin olive oil
5 tablespoons balsamic vinegar
6 garlic cloves, minced
1 tablespoon fresh thyme leaves
6 salt packed anchovy fillets, rinsed, drained and finely chopped into a paste
10 large Portobello mushrooms, cleaned, stems removed for another use
1 tablespoon finely chopped fresh rosemary leaves


1. Combine the oil, vinegar, garlic, thyme and anchovies in a bowl and mix well.

2. Place the mushrooms, gill side up, in a single layer on a cookie sheet. Spread the anchovy marinade over them (set the bowl aside for later) and allow to sit for 2 hours at room temperature (or overnight, loosely covered in the fridge).

3. Set an oven rack 6 inches from the heat source and preheat the broiler to high. Place the cookie sheet on the oven rack and broil until the mushrooms are bubbling and starting to char a bit on the edges, about 5 minutes.

4. Remove the cookie sheet from the oven and using tongs, carefully turn the mushrooms over, gently spilling the juices into the reserve marinade bowl. Place the cookie sheet under the broiler again and cook until the mushrooms are lightly charred on top, 4 minutes.

5. Use tongs to carefully transfer the mushrooms to a large platter, setting them gill side up. Drizzle the mushrooms with the reserved juices, sprinkle with the chopped rosemary and serve at room temperature or cool.