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.

4
Servings
265
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
28g
40%
Sugar
2g
2%
Saturated Fat
22g
92%
Cholesterol
9mg
3%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Calcium, Ca
5mg
1%
Choline, total
9mg
2%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
22mg
3%
Selenium, Se
3µg
5%
Sodium, Na
159mg
11%
Water
17g
1%

Portobello Mushroom Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Portobello Mushroom Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.