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Kitchen Notebook

December 26, 2023

Marinated and Roasted Portobello Caps

35 Mins

35 Min

In small bowl, whisk together balsamic vinegar, soy sauce, olive oil, minced garlic, Dijon mustard, maple syrup (or honey), dried thyme, dried rosemary, sea salt, and black pepper. This creates a flavorful marinade for portobellos.

Place cleaned mushroom caps in shallow dish, gill side up. Pour marinade over caps, making sure to coat thoroughly. Allow to marinate at least 30 minutes, turning occasionally to ensure even marination.

Preheat oven to 400°F (200°C).

Transfer marinated portobello caps to baking sheet, gill side down. Roast in preheated oven 20-25 minutes or until mushrooms are tender and edges are slightly crispy.

Optionally, baste portobello caps with marinade during roasting process for added flavor.

Once roasted, remove caps from oven. Sprinkle with fresh chopped parsley for garnish, if desired.

35 Mins Dinner recipe Veg Winter

1 Comment


February 14, 2024

This was tasty though I found mine needed a lot more cooking time (10 min) and never did get crispy on the edges. I saved the generous amount of left over liquid (which also includes the mushroom liquid released in the pan) to use with braised cabbage.

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1 Comment

35 Mins Dinner recipe Veg Winter

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