Ever had that feeling when you discover a dish that’s both effortlessly elegant and ridiculously simple to make? Let me introduce you to my go-to roasted portobello mushrooms—a savory triumph that transforms humble fungi into a mouthwatering masterpiece with just a splash of balsamic magic and a sprinkle of thyme.
I love the rich umami flavor of roasted portobello mushrooms, enhanced perfectly with olive oil and balsamic vinegar. The addition of minced garlic and thyme brings out their earthy tones, while the salt and freshly ground black pepper add a touch of spice.
It’s a simple yet nutrient-rich dish I adore.
Roasted Portobello Mushrooms Recipe Ingredients
- Portobello Mushrooms: Rich in fiber, vitamins, and minerals; hearty and umami flavor.
- Olive Oil: Heart-healthy monounsaturated fats; enhances flavor and moisture.
- Balsamic Vinegar: Adds tangy sweetness; low in calories; contains antioxidants.
- Garlic: Boosts immune system; bold flavor profile; contains allicin with health benefits.
- Dried Thyme: Aromatic herb; contains vitamins and antioxidants; adds earthy notes.
Roasted Portobello Mushrooms Recipe Ingredient Quantities
- 4 large portobello mushrooms, stems removed
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
How to Make this Roasted Portobello Mushrooms Recipe
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, and dried thyme.
3. Clean the portobello mushrooms by wiping them with a damp paper towel to remove any dirt.
4. Place the mushrooms gill-side up on the prepared baking sheet.
5. Brush the olive oil and balsamic mixture generously over the tops and inside of the mushrooms.
6. Season the mushrooms with salt and freshly ground black pepper to taste.
7. Allow the mushrooms to marinate for about 10 minutes to absorb the flavors.
8. Roast the mushrooms in the preheated oven for 20-25 minutes, or until they are tender and juicy.
9. Remove from the oven and let them rest for a few minutes before serving.
10. Serve the roasted portobello mushrooms as a side dish or a main course, garnished with fresh herbs if desired.
Roasted Portobello Mushrooms Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Small bowl
5. Whisk
6. Paper towels
7. Basting brush
8. Knife (for mincing garlic)
9. Measuring spoons
FAQ
- Can I use other mushrooms instead of portobello?
Yes, you can use other large mushrooms like cremini or button mushrooms, but the cooking time might need to be adjusted as portobellos are larger and denser. - How do I clean the portobello mushrooms?
Gently wipe them with a damp paper towel to remove dirt. Avoid washing them under running water, as mushrooms can absorb water and become soggy. - Can I prepare the marinade in advance?
Yes, you can mix the olive oil, balsamic vinegar, garlic, thyme, salt, and pepper a day ahead and store it in the refrigerator. - Is it necessary to remove the gills?
Removing the gills is optional. Some people prefer to remove them because they can be a bit gritty and can darken the dish. - What temperature should I roast the mushrooms at?
It’s ideal to roast the mushrooms at 400°F (200°C) for about 20-25 minutes until they are tender. - How can I make this dish more flavorful?
Consider adding fresh herbs like basil or parsley after roasting, or topping with Parmesan cheese or a drizzle of pesto. - Can I grill these mushrooms instead of roasting them?
Yes, you can grill them over medium-high heat for 5-7 minutes per side until they are tender and have nice grill marks.
Roasted Portobello Mushrooms Recipe Substitutions and Variations
- Olive oil: Substitute with avocado oil or melted coconut oil for a different flavor profile.
- Balsamic vinegar: Try red wine vinegar or apple cider vinegar as an alternative.
- Garlic: Use 1/2 teaspoon of garlic powder if fresh garlic is unavailable.
- Dried thyme: Replace with dried oregano or dried rosemary for a different herbaceous note.
Pro Tips
1. Maximize Flavor Absorption: Score shallow crosshatch patterns on the cap of the mushrooms with a knife before marinating. This allows the marinade to penetrate deeper and infuse more flavor into the mushrooms.
2. Enhanced Marination: Marinate the mushrooms for a longer period, if time permits. Let them soak in the marinade for at least 30 minutes to an hour for a richer taste.
3. Even Roasting: Flip the mushrooms halfway through the cooking time to ensure even roasting. This also allows the juices to redistribute, enhancing the texture and taste.
4. Added Crunch: For a textural contrast, sprinkle some breadcrumbs or grated parmesan cheese over the mushrooms just before the final 5 minutes of roasting.
5. Flavor Boosting Garnish: Add a squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley or basil just before serving to brighten the flavors and add a fresh finish.
Roasted Portobello Mushrooms Recipe
My favorite Roasted Portobello Mushrooms Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Small bowl
5. Whisk
6. Paper towels
7. Basting brush
8. Knife (for mincing garlic)
9. Measuring spoons
Ingredients:
- 4 large portobello mushrooms, stems removed
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, and dried thyme.
3. Clean the portobello mushrooms by wiping them with a damp paper towel to remove any dirt.
4. Place the mushrooms gill-side up on the prepared baking sheet.
5. Brush the olive oil and balsamic mixture generously over the tops and inside of the mushrooms.
6. Season the mushrooms with salt and freshly ground black pepper to taste.
7. Allow the mushrooms to marinate for about 10 minutes to absorb the flavors.
8. Roast the mushrooms in the preheated oven for 20-25 minutes, or until they are tender and juicy.
9. Remove from the oven and let them rest for a few minutes before serving.
10. Serve the roasted portobello mushrooms as a side dish or a main course, garnished with fresh herbs if desired.
