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Recipe for :

Marinated Portobello Mushrooms

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 lb Portobello mushrooms, sliced thick
1/2 teaspoon salt, or to taste
white pepper, freshly ground
1 tablespoon olive oil

3 oz extra-virgin olive oil
juice of 2 limes
1 clove garlic, minced
1 small shallot, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh parsley, chopped


  • Season mushrooms with salt, white pepper and olive oil to taste.
  • Grill over high heat for 4 minutes or until soft.
  • Leave mushrooms to cool.

To Marinade:

  • In shallow platter, mix together the marinade ingredients.
  • Add mushroom slices.
  • Marinate at least one hour.
  • Serve chilled.

Serves 4

Martin James