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Paleo roasted portobello mushroom packets with garlic, shallots, and balsamic vinegar.
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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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish, Vegetable Side Dish
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Vegan, Vegetarian, Whole30
Servings: 5
Calories: 141kcal


  • 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.
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Calories: 141kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Fiber: 2g | Sugar: 3g