Baked Portobello Mushrooms
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
3
-
Calories
36 kcal
-
Course
Main Course
-
Cuisine
American
Baked Portobello Mushrooms
Description
The mushrooms are cleaned gently with a damp towel to preserve their texture, then arranged with stems facing up for an even marinade application. The marinade of tamari (a gluten-free soy sauce alternative), balsamic vinegar, minced garlic, fresh sage, and thyme coats the mushrooms thoroughly. After a brief 15-minute marination, the mushrooms are baked at 400°F first on the stem side, then flipped to finish browning the caps, creating a balance of tender flesh and flavorful caramelized surfaces.
The baking process results in mushrooms that are tender but still substantial, with a blend of umami from the tamari and freshness from the herbs. The short marinating time prevents the mushrooms from becoming overly salty or slimy. This dish can be served as a vegetarian main, side, or part of a larger meal.
Variations can include using standard soy sauce if gluten is not a concern, or substituting the marinade with an olive oil, garlic powder, salt, and pepper blend for a different flavor profile. Nutritional estimates pertain to the mushroom itself and do not fully account for marinade absorption.
Ingredients
- 3 portobello mushrooms (stems removed)
- 3 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon balsamic vinegar
- 1 garlic minced, clove
- 1 teaspoon sage minced, fresh
- 1 teaspoon thyme fresh leaves
Instructions
- Use a damp towel to gently rub the portobello mushrooms to help remove any dirt, then arrange them in a glass baking side, with the stem-side facing up.
- In a small bowl, stir together the tamari, vinegar, garlic, sage, and thyme. Use a spoon to pour the mixture over the 3 mushrooms, then use your hands or a brush to rub the sauce on the outside of the mushrooms, too. (Alternatively, you could put the mushrooms in a sealed container and gently shake them to coat them in the marinade, too.)
- Let the mushrooms marinate for 15 minutes, while your oven preheats to 400ºF. Don't let them marinate for longer than 30 minutes, or they could become too salty, with a more slimy texture.
- Bake the marinated mushrooms for 15 minutes, then use a spatula to flip them over and bake for an additional 15 minutes. It doesn't matter which side you bake first, but I think they look prettier for serving when you start with the stem-side up, then flip them over so the mushroom cap is nice and golden.
- Serve warm with your favorite side dishes and an extra sprinkling of fresh sage or thyme for presentation. Leftover mushrooms can be stored in an airtight container in the fridge for up to 5 days.
Notes
- If gluten is not an issue, regular soy sauce can be used instead of tamari.
- Alternative marinade option includes olive oil, garlic powder, salt, and black pepper for a different flavor.
- Do not marinate the mushrooms for longer than 30 minutes to avoid overly soft texture and excessive saltiness.
- Nutrition estimates include only one whole mushroom and may not reflect marinade remaining in the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Calories | 36kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Sodium | 1014mg | 42% |
| Potassium | 343mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
