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Print Recipe

Vegetable

Roasted Portobello Mushrooms

About the Recipe

Ingredients

serves 4

1 ½ pounds Portobello mushrooms
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
3 cloves garlic, chopped
¼ cup olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Directions

Preheat oven to 425°F.
Wipe the mushrooms clean, remove stems and scrape out gills with a teaspoon.
Cut mushrooms into 1 ½-inch pieces.
Combine mushrooms, rosemary, thyme and garlic in large bowl; toss with olive oil and balsamic vinegar.
Spread mushrooms in a single layer on prepared baking sheet; sprinkle with salt and pepper.
Roast mushrooms until softened and brown, stirring occasionally, about 20 minutes.
Serve warm as a side with roasted or grilled beef.

Print Recipe