Monday, January 13, 2014

Balsamic Roasted Portobello Mushrooms

I really like portobello mushrooms... they are meaty, hearty, and flavorful! One way I like to eat them is oven-roasting them (usually along with some other veggies). I decided to blog the super easy method/recipe I use for my portobello mushrooms after a chat with some friends who also eat portobello mushrooms, but prepare them totally different. It seems that everyone has a different recipe or method... some roast, some grill, some saute. But knowing a variety of preparation options is good. Eating something prepared the same way every time gets boring!!

I enjoy the combination of balsamic vinegar, olive oil, and Parmesan.. and the portobello mushrooms really soak up the flavor! The Parmesan cheese on top of the mushrooms gives it nice texture and a little crunch. I also add cauliflower and broccoli to the mushrooms, as it makes for a tasty mixture of roasted vegetables!

Balsamic Roasted Portobello Mushrooms
based on a recipe from

1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 large Portobello mushrooms, thinly sliced
2 Tbsp. grated Parmesan cheese

Preheat oven to 425°. Line a baking sheet with foil and spray with cooking spray.

Mix all ingredients except mushrooms and Parmesan cheese together in a bowl; add mushrooms (and other veggies) and toss to coat.

Place in a single layer on a baking sheet, sprinkle mushrooms with Parmesan cheese.

Roast until brown, about 15 to 20 minutes. Serve warm!

So simple, yet so delicious.

Green beans, brussel sprouts, or even small red potatoes would also work well in this one-dish meal or hearty side dish.


No comments:

Post a Comment