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Roasted Portobello Mushroom Packets with Garlic, Shallots, and Balsamic Vinegar

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I love mushrooms!  They add that indescribable umami flavor to everything and Portobello ones add meaty heft as well.  I’ve described how I normally roast them in foil packets in a previous post but tonight, I made a variation where I added a garlic, shallot, and balsamic vinaigrette puree to the packets before I roasted them.

Here’s what to gather up to serve 4-5 people:

  • 5 large Portobello mushrooms, tops wiped clean and stems and gills removed
  • 2 medium shallots, coarsely chopped
  • 10-15 cloves of garlic, pre-peeled (go buy it at Costco!)
  • Macadamia nut oil, avocado oil, lard, or ghee
  • Balsamic Vinegar (I use Trader Joe’s Gold Quality Balsamic Vinegar of Modena)
  • Kosher salt
  • Freshly Ground Black Pepper
  • 5 large pieces of heavy duty aluminum foil (your mushrooms can burn if you use regular aluminum foil)

Here’s what you do:

 

Preheat oven to 400 F and coarsely chop the shallots and trim the ends of the garlic:

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Throw the shallots and garlic into a mini-prep food processor or finely mince by hand, Mr. Yan Can Cook. 

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Add your choice of fat and vinegar to the minced alliums in a 3:1 ratio of oil to vinegar.  Season the vinaigrette mixture with a good sprinkling of salt and freshly ground black pepper.

 

Place each Portobello mushroom on a piece of foil, stem side up.  Lightly coat each ‘shroom with extra virgin olive oil and some salt and pepper.  Put a dollop of vinaigrette into each mushroom, spreading until the cap is filled.

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Tightly seal each mushroom packet and place on a baking tray.  Stick the tray in the oven and roast for ~25 minutes.

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Remove mushroom from packets (watch out for steam!) and slice up.

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