Roasted Balsamic Portobello Mushrooms

Roasted Balsamic Portobello Mushrooms
Staff Writer
Roasted Balsamic Portobello Mushrooms

Jane Bruce

Roasted Balsamic Portobello Mushrooms

When I think of portobellos, I think of them as a vegetarian version of steak. I roast them to give them an intense flavor and crisp texture, and add a light balsamic vinaigrette for brightness in flavor.

Click here to see 'Shrooms: They're What's for Dinner Tonight.

Ingredients

  • portobello mushrooms, stemmed
  • Salt and pepper, to taste
  • 1/4  Cup  balsamic vinegar
  • 1/2  Cup  olive oil
  • shallot, sliced into thin rounds
  • 1/4  Cup  minced parsley

Directions

Preheat the oven to 450 degrees.

Lay the portobello mushrooms on a work surface, bottom side up, and season with salt and pepper, to taste.

In a small bowl, whisk together the balsamic vinegar and olive oil and season with salt and pepper, to taste. Drizzle 1/2 of the balsamic vinaigrette over the portobello mushrooms.

Add the sliced shallot to the bowl with the leftover vinaigrette and toss lightly, then sprinkle the shallots over the mushrooms. Roast in the oven until the mushrooms are a dark, roasted color and have released all of their liquid, for 25-30 minutes. 

Nutritional Facts

Total Fat
25g
36%
Sugar
2g
2%
Saturated Fat
3g
13%
Carbohydrate, by difference
3g
2%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
223µg
100%
Calcium, Ca
21mg
2%
Choline, total
2mg
0%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
10mg
1%
Sodium, Na
10mg
1%
Water
21g
1%

Portobello Mushroom Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Portobello Mushroom Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.