If you’re on the hunt for a delicious, meat-free dish that’s sure to impress, look no further than these Roasted Marinated Portobello Mushrooms! Bursting with flavor from a tantalizing balsamic marinade and infused with garlic and fresh thyme, these mushrooms are not only easy to prepare but also offer a gourmet touch to any meal. Perfect as a side dish or a hearty vegetarian main course, this recipe will elevate your dining experience and leave your guests asking for seconds. Ready to transform your dinner table? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Clean the portobello mushrooms by gently wiping them with a damp paper towel to remove any dirt. Carefully remove the stems and use a spoon to scrape out the dark gills from the underside of the mushroom caps.
- In a medium mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, fresh thyme, salt, and black pepper to create a marinade. Ensure all ingredients are well combined.
- Place the mushroom caps in a large shallow dish and pour the marinade over them. Use a brush or spoon to ensure each mushroom is evenly coated. Let the mushrooms marinate at room temperature for 10-15 minutes, turning them occasionally to absorb the flavors.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Remove the mushrooms from the marinade and arrange them gill-side up on the prepared baking sheet. Reserve the remaining marinade for basting.
- Roast the mushrooms in the preheated oven for 15-20 minutes, basting with reserved marinade every 5-7 minutes to keep them moist and enhance flavor.
- Check for doneness by ensuring the mushrooms are tender and have developed a deep, caramelized color. They should be slightly softened but not mushy.
- Remove from the oven and let rest for 2-3 minutes. Optionally, garnish with additional fresh thyme or chopped parsley before serving.
- Serve hot as a side dish, on salads, in sandwiches, or as a vegetarian main course accompanied by grains or roasted vegetables.
Tips
- Choose the Right Mushrooms: Opt for large, firm portobello mushrooms to ensure they hold up during cooking and provide a satisfying texture.
- Marinate for Maximum Flavor: Allow the mushrooms to marinate for at least 15 minutes, but for an even deeper flavor, consider marinating them for a few hours in the refrigerator.
- Don’t Skip the Basting: Basting the mushrooms with the reserved marinade every 5-7 minutes while roasting will keep them moist and enhance their flavor.
- Check for Doneness: Look for a deep, caramelized color and a tender texture. The mushrooms should be soft but not mushy—perfect for a satisfying bite.
- Serve Creatively: These roasted portobello mushrooms can be served in various ways—try them in a salad, as a burger substitute, or alongside grains and roasted vegetables for a complete meal.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 10g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
