Roasted Portabello Mushrooms

by Pamela

Roasted Portabello Mushrooms

Lightly marinated and roasted in a hot oven, these roasted portabello mushrooms are a rich, earthy side dish and pair with just about anything.

I’m a huge fan of mushrooms. I like them all and I like them in just about any form. But these roasted portabello mushrooms are my favorite Fall side dish. They really take on a rich flavor when you roast them and they couldn’t be easier to make.

Roasted Portabello Mushrooms

You’ve got a couple of choices when you make this recipe. You can either buy the mushrooms whole and slice them yourself, or you can buy them pre-sliced. I did the latter because it was hella cheaper to do that than to buy the whole mushroom. I couldn’t tell you why, and it makes no sense, but that’s what I found when I was at my store. So double check when you’re getting your mushrooms.

There’s enough of these roasted portabello mushrooms for 2. I was looking to make a side dish to go with a rib eye we were having and I didn’t want to have any leftovers. That being said, you could definitely double or triple this recipe to feed more people. I just couldn’t stand having any more leftovers in my refrigerator. You know what I mean? Yes, even food bloggers have leftover problems. Not everything can be turned into something else. 😉

These mushrooms would be a perfect side dish for a Christmas roast. You could pop them into the oven right after you take the roast out. And since they don’t take a lot of time or effort, it’s one less thing you have to worry about.

Roasted Portabello Mushrooms
 
Prep time
Cook time
Total time
 
Lightly marinated in roasted in a hot oven, these roasted portabello mushrooms are a rich, earthy side dish and pair with just about anything.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 2
Ingredients
  • 1 6 ounce package sliced portobello mushrooms (or 2 whole large portobello mushrooms, sliced)
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • kosher salt
  • grated Parmesan cheese
  • parsley (optional)
Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Arrange mushroom slices on a foil lined baking sheet.
  3. Mix the olive oil and vinegar together and stir until well combined.
  4. Brush the olive oil mixture onto the mushroom slices. Let sit for 3 minutes.
  5. Turn mushroom slices over and brush oil mixture onto the other side of the mushrooms.
  6. Sprinkle lightly with kosher salt.
  7. Slide baking sheet into oven and roast for 20 minutes.
  8. Remove from oven and lightly sprinkle mushrooms with Parmesan cheese.
  9. Plate the mushrooms and top with chopped parsley if you like.

 

 

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2 comments

Maria @ kitchenathoskins December 7, 2016 at 3:03 am

Not a huge fan of mushrooms.. But, meaty portobello mushrooms with balsamic sounds like an interesting Combo

Pamela December 14, 2016 at 8:55 am

Hi Maria, these mushrooms are meaty but the balsamic isn’t overpowering, so they still taste like mushrooms.

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