Roasted Balsamic Portobello Mushrooms

Roasted Balsamic Portobello Mushrooms
Jane Bruce

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

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:

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:

14%

Servings:

4
  • Fat 27g 42%
  • Carbs 7g 2%
  • Saturated 4g 19%
  • Fiber 1g 4%
  • Sugars 4g
  • Monounsaturated 20g
  • Polyunsaturated 3g
  • Protein 1g 2%
  • Sodium 9mg 0%
  • Calcium 19mg 2%
  • Magnesium 10mg 2%
  • Potassium 156mg 4%
  • Iron 1mg 5%
  • Zinc 0mg 1%
  • Phosphorus 31mg 4%
  • Vitamin A 16µg 2%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 14µg 3%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 79µg 99%
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