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.
Time to make Roasted Portobello Mushroom Packets with Garlic, Shallots, and Balsamic Vinegar!
Serves 4-5
Ingredients:
- 2 medium shallots, coarsely chopped
- 10-15 cloves of garlic, peeled
- 3 tablespoons ghee or fat of choice
- 1 tablespoon Balsamic vinegar
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 5 large Portobello mushrooms, tops wiped clean and stems and gills removed
- Extra virgin olive oil
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Preheat oven to 400 F and coarsely chop the shallots and trim the ends of the garlic.
Throw the shallots and garlic into a mini-prep food processor or finely mince by hand, Mr. Yan Can Cook.
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 heavy-duty aluminum 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.
Tightly seal each mushroom packet and place on a baking tray. Stick the tray in the oven and roast for ~25 minutes.
Remove mushroom from packets (watch out for steam!) and slice up.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Roasted Portobello Mushroom Packets with Garlic, Shallots, and Balsamic Vinegar
Ingredients
- 2 medium shallots coarsely chopped
- 10-15 garlic cloves peeled
- 3 tablespoons ghee or fat of choice
- 1 tablespoon Balsamic vinegar
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 5 large Portobello mushrooms tops wiped clean and stems and gills removed
- extra virgin olive oil
Instructions
- Preheat the oven to 400°F and coarsely chop the shallots and trim the ends of the garlic. Throw the shallots in a food processor to finely mince (or mince by hand).
- Add your choice of fat and vinegar to the minced alliums in a 3:1 ratio of fat 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 heavy-duty aluminum 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.
- Tightly seal each mushroom packet and place on a baking tray. Stick the tray in the oven and roast for ~25 minutes.
- Remove the mushroom from the packets (watch out for the steam!) and slice up.
Nutrition
