Roasted Balsamic Portobello Mushrooms

Roasted Balsamic Portobello Mushrooms
Jane Bruce


  • 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

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.


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. 


Calories per serving:

271 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 109g 167%
  • Carbs 26g 9%
  • Saturated 15g 75%
  • Fiber 4g 16%
  • Sugars 16g
  • Monounsaturated 79g
  • Polyunsaturated 12g
  • Protein 5g 10%
  • Sodium 37mg 2%
  • Calcium 77mg 8%
  • Magnesium 39mg 10%
  • Potassium 625mg 18%
  • Iron 3mg 19%
  • Zinc 1mg 6%
  • Phosphorus 123mg 18%
  • Vitamin A 64µg 7%
  • Vitamin C 26mg 44%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 56µg 14%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 16mg 78%
  • Vitamin K 316µg 395%
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