Portobello Recipe – Roasted Mushrooms with Balsamic Vinegar
This recipe for preparing portabellas is SUPER simple and will give you the confidence to just pick up a few mushrooms and make them anytime. I will often grab a few of these mushrooms to make as a snack while enjoying a glass of wine cooking dinner. A great appetizer idea.
- 3 – portobello mushroom caps
- 2-3 tablespoons – olive oil to drizzle
- fresh ground pepper
- balsamic vinegar
Preheat oven to 400 F. Clean the mushrooms. I like to rinse them with the gill side down, with a gentle water sprinkle on the top. Dry immediately with a paper towel. Many people worry that rinsing the mushrooms will water-log them. But for me, the fact that they grow on poo makes me want to give them a quick rinse. Or if you are cooler than me, just give them a wipe down with a dry paper towel.
Pop off the stems and scrape the gills off the bottom the caps with a spoon.
Drizzle with olive oil, sprinkle with salt and pepper on both sides.
Cover a baking sheet with foil and arrange mushrooms in a single layer. Cook for 10 minutes.
Flip mushrooms and cook for an additional 10 minutes. Allow to cool for a few minutes.
Slice mushrooms and drizzle just a bit of balsamic vinegar on top. If you are feeling wild, pour a small dish with additional vinegar for dipping.