Balsamic Herb Baked Portobello Mushrooms

Recipe Introduction

Fancy a bit of mushroom magic? Ever found yourself staring at those huge portobello mushrooms wondering what to do with them? Well, get ready! This baked portobello mushroom recipe is a game changer.

Honestly, it's so simple, even my nan could nail it! Plus, it's packed with flavour.

Why These Mushrooms Rock

This recipe is all about that umami goodness. We're talking earthy mushrooms, tangy balsamic, and fragrant herbs. It's like a hug in a mushroom.

This recipe is vegetarian friendly, and takes about 30 minutes. You will end up with 4 servings of deliciousness.

These are not just any mushrooms, my friend. They're a celebration of simple flavors. This recipe is absolutely perfect for a quick and healthy weeknight dinner.

Plus, it's fancy enough to serve as a portobello mushroom appetizer at your next get-together. They are even better with cheesy baked portobello mushrooms .

Good for Your Gut and Your Soul

Let's be real, mushrooms are good for you. They're packed with antioxidants and B vitamins. This recipe is surprisingly healthy.

It will satisfy that craving for something hearty and delicious. This recipe is special because it's so adaptable. Add cheese, swap the herbs, or throw in some veggies.

Get Ready to Bake

Ready to dive in? We're talking minimal effort. Just a bit of chopping, brushing, and baking. Let's get started!

Let's Get Cooking: The Ingredients

Time to gather your troops. You'll need some big portobello mushrooms and a few other bits and bobs. Grab those 4 large portobello mushroom caps.

Don't forget the olive oil, garlic, and balsamic vinegar. Now, for the herbs, and the Parmesan cheese.

Ingredients & Equipment

Right, let's talk about what you'll need for this balsamic baked portobello mushrooms recipe. It's proper simple, I promise! Even if you're not a seasoned chef, you'll nail this one.

Honestly, it's so easy.

Main Ingredients

Okay, here’s the breakdown for our easy baked portobello mushroom recipe . Grab these bits from the shops:

• 4 large portobello mushroom caps
• 2-3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar (optional)
• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme whatever's in the cupboard!)
• Salt and freshly ground black pepper, to taste
• Optional Cheesy Topping:
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella or provolone cheese
• For Garnish:
  • Fresh parsley or thyme, chopped

For the mushrooms, get the biggest and firmest ones you can find. They should be nice and plump. If they're looking a bit sad and wrinkly, give them a miss.

You want them like a good pint, you know what I mean?

Seasoning Notes

The magic's in the flavour, innit? A classic Italian herb mix is your best bet. Think oregano, basil, and thyme.

Garlic is key! Don't skimp on that. A little balsamic vinegar adds a nice tang. If you don't have any, a squeeze of lemon juice will do the trick.

It gives it a proper zing .

You can swap herbs around. Want something Vegan baked portobello mushroom friendly? ditch the cheese, go with agave syrup.

Equipment Needed

You really don't need much for this baked portobello mushroom recipe .

• Baking sheet
• Parchment paper or aluminium foil (for lining the baking sheet)
• Small bowl
• Pastry brush (or spoon)

Most people have these already. I've even used a butter knife instead of a pastry brush in a pinch. You should preheat your oven to 400° F ( 200° C) .

So, there you have it. Simple stuff, right? This quick portobello mushroom dinner is about to become your new go-to. Cheesy baked portobello mushrooms ? Yes, please!

Alright, let's chat about baked portobello mushrooms. Honestly, is there anything better? This easy baked portobello mushroom recipe is my go-to when I want something quick and satisfying.

It's proper dead easy to make and tastes amazing. I even managed to get my fussy Uncle Barry to eat it, and he usually lives on sausages.

Prepping Like a Pro: Mise en Place for Portobellos

Right, first things first, mise en place . Sounds fancy, doesn't it? It just means getting everything ready. We need those beautiful portobello mushroom caps, olive oil, garlic, balsamic, and herbs.

Give your mushrooms a gentle wipe down.

Time saving tip? Get the garlic minced while the oven is preheating. Boom, you're saving precious minutes.

step-by-step: Baking Your Way to Portobello Bliss

Ready to get baking? Here's how:

1. Preheat your oven to 400° F ( 200° C) . Get that baking sheet lined.
2. Wipe those mushroom caps clean. Get rid of those stems. You can scrape out the gills, but it's your call.
3. Whisk together olive oil, minced garlic, balsamic vinegar, Italian herbs, salt, and pepper.
4. Brush both sides of the mushrooms with the marinade. Make sure the gill side gets a good coating.
5. Bake for 15- 20 minutes . You want them tender and juicy.
6. Sprinkle with cheese (if you're using it) during the last 5 minutes let it melt and get bubbly.
7. Garnish with fresh parsley or thyme and serve warm.

Visual cue? You'll know they're done when they're soft and have released their juices.

Pro Tips and Little Secrets for Perfect Baked Portobello Mushroom

Want to take your balsamic baked portobello mushrooms to the next level? Try this. Don't overcrowd the baking sheet. Give those babies some room to breathe! Gills or no gills? Removing them helps prevent the mushrooms from getting too watery.

It’s totally down to your texture preference. Don't skip the marinade! It's what packs in the flavour. And consider a pinch of red pepper flakes for a kick, you know, like Jamie Oliver might do.

Common mistake? Overcooking. You want them tender, not rubbery. make-ahead option? Marinate the mushrooms earlier in the day and pop them in the oven when you're ready.

They will taste even better! Seriously, try this mushroom cap recipes ! This is a portobello mushroom appetizer to remember.

You could try this quick portobello mushroom dinner instead of your normal mid-week meal. And if you're feeling a little adventurous, it is totally vegan compatible.

Recipe Notes for the Baked Portobello Mushroom Recipe

Alright, so you're about to embark on this baked portobello mushroom recipe , eh? Brilliant! Before you dive headfirst, let's chat about a few things that'll make the whole experience even better.

These are my little nuggets of wisdom, gathered from many a mushroom filled evening. Honestly, cooking isn’t rocket science. Just a bit of fun and flavour!

Get Serving Smart: Plating and Pairing

Presentation matters, even if it's just for yourself. Think about how you can make these stuffed portobello mushrooms look extra appetising.

A sprinkle of fresh parsley goes a long way! As for sides, a crisp green salad is your mate here.

Or, get fancy and serve them on toasted sourdough with a drizzle of good olive oil. A chilled glass of Sauvignon Blanc? Oh my gosh, yes please!

Storage Savvy

Leftovers? If you're lucky enough to have any, keep them in an airtight container in the fridge. They'll be grand for up to 3 days.

Reheating? Gently does it! I pop mine in the microwave for a minute or two, or you can reheat them in a low oven.

Freezing isn’t ideal, the texture changes a bit.

Variations on a Theme

Fancy a change? No problem! For a vegan baked portobello mushroom version, ditch the cheese or use a vegan alternative.

You could also try swapping the balsamic for a squeeze of lemon juice. If you’re avoiding dairy, just leave it out, the mushrooms are still fantastic.

A good handful of sun-dried tomatoes works wonders too! For a seasonal twist, try roasted butternut squash for autumn, it's lovely.

Nutrition Basics

These Balsamic baked portobello mushrooms aren't just tasty, they're pretty good for you too! Mushrooms are low in calories and packed with vitamins.

Plus, you're getting a decent dose of protein. Without the cheese, a serving's roughly 100-150 calories. Basically, you can enjoy these without feeling guilty.

So, there you have it. A few extra bits and bobs to make your easy baked portobello mushroom recipe experience even more fantastic.

Now, get cooking and enjoy every single bite! You got this, chef!