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.
- 2 medium shallots, coarsely chopped
- 10-15 cloves of garlic, peeled
- Macadamia nut oil, avocado oil, lard, or ghee
- Balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 5 large Portobello mushrooms, tops wiped clean and stems and gills removed
Preheat oven to 400 F and coarsely chop the shallots and trim the ends of the garlic.
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 recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).3