Balsamic Roasted Portobella Caps

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One of the best things about a portobella is it’s meaty texture. Super filling and marinades beautifully for a full flavor meal. This is one of my favorite things to eat post-workout since it’s so satisfying and barely has any calories – can you say win-win? I marinated the mushrooms before I left for the gym and by the time I got back they were ready to be popped into the oven – for 10 minutes. SUPER fast, as long as you’re efficient you can have this meal cooked and ready in under 15 minutes. I paired my mushrooms with a side of cilantro-lime rice, wilted greens and many glasses of red wine for a well-balanced meal.

Ingredients:

  • 4 portobello mushrooms, stems removed
  • 1.5 cups balsamic vinegar
  • 1 shallot, small dice
  • 2 tablespoons fresh thyme, minced
  • salt, to taste

Instructions:

  1. In a shallow 9×9 dish, lay out portobello mushroom caps. Mix together vinegar, shallot, thyme and pinch of salt. Pour over mushrooms. Cover and marinate for at least thirty minutes.
  2. Heat oven to 350 degrees F. Place a cooling rack on top of a parchment lined cookie sheet. Place mushrooms on top of cooling rack and place in oven. Roast for 5 minutes. Flip and roast another 5 minutes.
  3. Remove from oven and serve.
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