Roasted Portobello Caps Recipe
Roasted Portobello Mushrooms Recipe (with Balsamic and Thyme). Serve these bites as an easy or side dish for a dinner party. This roasted portobello mushroom recipe contains delicious earthy flavors of balsamic vinegar, thyme, and garlic. This is a healthy recipe you will love.
Servings: 4 -6 servings
Ingredients
- 12 ounces small 2" diameter portobello mushrooms
- 3 tablespoons olive oil
- ¾ cup freshly grated parmigiano cheese
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme chopped, plus extra for garnish
- 1 tablespoon fresh rosemary chopped, plus extra for garnish
- 2 cloves garlic minced
- Fresh cracked pepper to taste
- Salt to taste
- 1 tablespoon fresh parsley chopped (garnish)
Instructions
- Preheat oven to 425ºF.
- Clean the mushroom caps by removing any visible dirt with a damp paper towel, then remove the stems. Discard stems, or use them in a soup or stir-fry.
- Mix olive oil, balsamic vinegar, garlic, and herbs in a small bowl.
- Arrange the mushroom caps in a deep baking dish or rimmed baking sheet in a single layer. Pour the sauce over each one. Pour the marinade over the top of the mushroom and coat evenly. Sprinkle the parmigiano cheese over the top of all the mushrooms.
- Roast at 425 degrees F. for 10-15 minutes until the desired doneness is achieved. I like fork tender.
- Garnish with fresh chopped parsley. Serve warm on top of crusty bread!
Notes
Top tip
- Clean mushrooms with a dry cloth or paper towel. Avoid washing them in water, or they may become soggy and not absorb the seasoning and crisp properly in the oven.
Nutrition
Calories: 194kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 310mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 5mg | Calcium: 239mg | Iron: 1mg
