Roasted Balsamic Portobello Mushrooms Recipe


Nutrition

Cal/Serving: 271
Daily Value: 14%
Servings: 4

Low-Carb, Low-Sodium
Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat27g42%
Saturated4g19%
Carbs7g2%
Fiber1g4%
Sugars4g0%
Protein1g2%
Sodium9mg0%
Calcium19mg2%
Magnesium10mg2%
Potassium156mg4%
Iron1mg5%
Zinc0mg1%
Vitamin A320IU6%
Vitamin C7mg11%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg5%
Niacin (B3)1mg4%
Vitamin B60mg4%
Folic Acid (B9)14µg3%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E4mg20%
Vitamin K79µg99%
Fatty acids, total monounsaturated20g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Roasted Balsamic Portobello Mushrooms
Jane Bruce

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.

2
Ratings2

INGREDIENTS

  • 4 portobello mushrooms, stemmed
  • Salt and pepper, to taste
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 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. 

Recipe Details

Servings: 4

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