Roasted Portobello Mushroom Packets with Garlic, Shallots, and Balsamic Vinegar
I love mushrooms! They add that indescribable umami flavor to everything and Portobello ones add meaty heft as well. Here's a variation of the roasted mushroom packets.
- 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
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.
Calories: 141kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Fiber: 2g | Sugar: 3g