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.

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. 

Nutrition

Calories per serving:

126 kcal

Daily value:

6%

Servings:

4
  • Carbohydrate, by difference 21 g
  • Protein 2 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 1053 IU
  • Vitamin A, RAE 53 µg
  • Vitamin C, total ascorbic acid 17 mg
  • Vitamin K (phylloquinone) 205 µg
  • Apigenin 27 mg
  • Calcium, Ca 21 mg
  • Carotene, beta 632 µg
  • Choline, total 2 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 19 µg
  • Folate, food 19 µg
  • Folate, total 20 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 695 µg
  • Magnesium, Mg 12 mg
  • Myricetin 2 mg
  • Niacin 1 mg
  • Phosphorus, P 23 mg
  • Phytosterols 1 mg
  • Potassium, K 102 mg
  • Sodium, Na 245 mg
  • Sugars, total 3 g
  • Water 21 g
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