These Balsamic Roasted Portobello Mushrooms are rich, meaty, and deeply flavorful—an easy and elegant dish that captures the earthy essence of this versatile ingredient. Marinated in a blend of balsamic vinegar, red wine, herbs, and garlic, then roasted until tender, the mushrooms develop a luxurious texture and savory depth that makes them perfect for everything from sandwiches to salads. Whether served hot from the oven or chilled the next day, they’re a wonderful vegetarian main or hearty side that feels both simple and special.
INGREDIENTS:
6 large Portobello mushrooms
1 cup balsamic vinegar
1 cup red wine (or red wine vinegar)
1 cup olive oil
1/2 tablespoon minced fresh rosemary
1/2 tablespoon minced fresh thyme
2-3 cloves garlic, peeled, de-germed, and minced
Freshly ground black pepper, to taste
Water if necessary
-OR-
2 cups balsamic vinaigrette (see recipe for Balsamic Marinated Mushrooms)
METHOD:
In a non-reactive bowl, combine the balsamic vinegar, red wine, rosemary, thyme, garlic, and black pepper. Let the mixture rest for 20 minutes to allow the flavors to meld.
Whisk in the olive oil in a slow, steady stream (or use an immersion blender). The dressing will remain slightly separated—this is normal for a “slack” vinaigrette. Taste and, if it’s overly sharp, whisk in a tablespoon or two of water to mellow it.
Wipe the mushrooms clean with a damp towel and remove the stems (save for another use). If the gills are dark and spongy, gently scrape them out with a spoon.
Arrange the mushrooms in a non-reactive dish just large enough to hold them snugly. Pour enough marinade over the mushrooms to coat them well but not submerge. Cover and refrigerate for at least 2 hours and up to 6 hours, turning occasionally to ensure even absorption. Avoid over-marinating—the mushrooms will become too soft.
Preheat the oven to 425°F. Remove mushrooms from the marinade and let drain briefly. Arrange them on a baking sheet or shallow pan (a pie pan works well) and roast in the center of the oven for 12–15 minutes, until tender and slightly caramelized.
Let cool slightly before serving whole, or slice for sandwiches, salads, or pasta dishes.
SERVING SUGGESTIONS:
- Serve on a soft roll with butter lettuce, tomato, and a swipe of garlic mayo for a vegetarian “burger.”
- Slice and layer into a panini with fresh mozzarella, arugula, and tomato.
- Add to warm pasta, grain bowls, or roasted vegetable platters.
- Chop leftovers and use as a savory filling for omelets or stuffed peppers.
SOURCE: Recipe courtesy of Chef Andrew Cohen
