Easy Oven-Roasted Marinated Portobello Mushrooms
Meaty, flavorful portobellos that marinate while the oven is heating.
Servings 4 Portobellos
Calories 82kcal
Ingredients
- 4 portobello mushrooms
- 2 TBSPs olive oil or other high smoke-point neutral oil I recommend non-virgin olive oil or avocado oil
- ¼ cup low sodium tamari if gluten-free confirm that your tamari is gluten-free on the label
- 2 TBSPs balsamic vinegar
- 1 TBSP minced or grated ginger root sometimes I use jarred minced ginger
- 1 TBSP minced garlic sometimes I use jarred minced garlic
Instructions
- Preheat oven to 425° F
- Find a casserole dish that will fit all four mushrooms without overlapping. If needed you can cut the mushrooms to make this happen. For easy clean up you may want to line the dish with foil or parchment paper.
- Pull the stems out of the portobellos. Then make the marinade and rub it on the mushroom caps. Let them sit for 15 minutes stem-side down while the oven is heating.
- Once the oven is heated, rub or brush more marinade onto them. Then put them in the oven stem side down for 15 minutes. Then remove from oven, flip over the mushroom caps and spoon the juices from the oven onto the mushroom caps. Return to oven for 10 - 15 more minutes.
- Remove from oven and serve. You may want to spoon some of the glaze and juices left in the casserole dish onto the shrooms.
Notes
Nutrition information is approximate.
You can add the stems to the marinate and oven-roast and enjoy them as well.
To make the open-faced sandwiches in the photo:
Top grilled or toasted bread with I Can't Believe It's Low Oil Hummus and sprouts. Then add these Easy Oven-Roasted Marinated Savory Portobello Mushrooms and top with Zesty Avocado Pistachio Pesto, roasted red peppers and add a basil leaf on top if you are feeling fancy. These Portobello Mushrooms are fabulous with Quick Spanish Romesco Sauce and Couscous as well. Tamari If you have soy sauce and do not need these shrooms to be gluten-free, regular soy sauce works too. If you are using full sodium tamari or soy sauce you may want to use about a third less and sub out that third with water. Balsamic vinegar can be young or aged, syrupy or vinegary, cheap or expensive. For this recipe, I use the young, vinegary, cheap stuff. This balsamic vinegar fits that description and works well for this recipe. If you have the aged, syrupy, expensive stuff, it works too, but you may end up with some sweeter portobellos. www.planttestkitchen.comNutrition
Serving: 1Mushroom | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg