Roasted Mini Portobello Mushrooms in Balsamic Vinegar recipe


Marinated and then roasted, these mini Portobello mushrooms are quick to prepare, yet incredibly favourful and delicious.



I love all kinds of mushrooms, be it button, enoki, oyster and many others, but Portobello mushrooms are in a league of their own. They taste very much like meats - hearty and satisfying. Some of these Portobello mushrooms are gigantic, when marinated and cooked their taste and texture are like grilled steaks. But I particularly enjoy these mini portobellos - they are easier and faster to cook, and perfect as a side dish.



Mushrooms are an excellent source of dietary fiber while low in calories, making them very satiating and totally guilt-free. So go ahead and have a bunch of these in one go! :P

Roasted Mini Portobello Mushrooms in Balsamic Vinegar

Ingredients:

200g mini Portobello mushrooms
2 tbsp. minced garlic
3 tbsp. minced onion
3 tbsp. chopped tomatoes
3 tbsp. olive oil
2 tbsp. balsamic vinegar
salt
black pepper


Instructions:
  1. Preheat oven to 180℃
  2. Clean mushrooms, cut off the black part of the stems, and place caps down on a baking dish
  3. In a bowl, mix the rest of the ingredients
  4. Pour mixture evenly on the mushrooms and let marinate for at least 15 minutes
  5. Roast in the oven for 15 minutes until browned
  6. Serve warm


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