Best Balsamic Roasted Portobello Mushrooms Recipes

BALSAMIC ROASTED PORTOBELLO MUSHROOMS image

Yield 4 people

Number Of Ingredients 9

4 large Portobello Mushrooms (oversize creminis), stems off, cleaned
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp garlic, minced
2 Tbl. rosemary, fresh, chopped
1/2 small red onion, minced
1 tsp pepper
1/2 cup water

Steps:

Place mushrooms, stem up, in square, shallow casserole. Whisk together vinegar, soy, olive oil, garlic, rosemary, onion, peper and water together. Pour over mushrooms. Cover and refrigerate for 4 hours. About 30 minutes ahead, remove mushrooms from fridge. Roast in 1/2" of marinade til soft and cooked through, 12-15 minutes. Serve at once. Could also grill them or serve them open faced in a focaccia sandwich spread with pesto and broiled under mozzarella. White Dog Cafe

Caprese BLT Balsamic Roasted Portobello Mushrooms image

Provided by @MakeItYours

Number Of Ingredients 9

4 medium portobello mushrooms, stems removed
1/4 cup balsamic vinaigrette
3/4 cup balsamic vinegar
8 slices bacon
1/4 cup basil pesto
1 large avocado, sliced
8 leaves basil
1 large tomato, sliced
1 cup mozzarella, shredded

Steps:

Marinated the mushrooms in the balsamic vinaigrette for 20 minutes before baking in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
Meanwhile simmer, the balsamic vinegar until it thickens and reduces to ~1/4 cup and set aside.
Meanwhile cook the bacon until crispy and set aside on paper towels to drain.
Assemble by spreading the pesto on the portobello mushrooms and topping with the avocado, bacon, basil, tomato and mozzarella and optionally baking until the cheese has melted and drizzling on the balsamic reduction.