Roasted Balsamic Portobello Mushrooms
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.
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Servings
4
servings
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.