This is my mom’s delicious recipe for roasted portobello mushrooms. They make a delicious appetizer or side dish – we like to serve them with a salad or some pasta or potatoes. The mushrooms are marinated in a simple oil-free marinade and roasted for 15-20 minutes.
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4 large portobello mushrooms
Ingredients
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 2 cloves of garlic
- 1 tsp fresh ginger (or 1/4 tsp powdered ginger)
- 4 large portobello mushrooms
Equipment
- Baking sheet or dish
Instructions
- Preheat oven to 400F.
- Mince garlic clove and peel and grate ginger.
- Mix the soy sauce, balsamic vinegar, maple syrup, minced garlic and grated ginger in a shallow bowl.
- Brush the mushrooms clean and cut the stem, then dip them into the marinade and place them stem up in a lined baking sheet or baking dish. Brush the rest of the marinade onto the gills.
- Roast the mushrooms for 15-20 minutes, until they are tender when poked with a fork.
- Serve the roasted portobello mushrooms with a tasty salad or pasta dish (such as some pesto pasta!).
Notes
*For a gluten free version, substitute tamari for soy sauce.
