Portobello Mushrooms


LOVE these…. You can cooke them on the grill or in the oven. (I used my toaster oven) You can put them on a sandwich or eat plain as a side dish. The only thing is that you really have to use good Balsamic because its a major flavor in the finished product. Dont skimp. Go get some good stuff. (inspiration from here on food52.com)


  • 4 Portobello Mushrooms
  • Garlic Clove, rough chopped
  • 1/2 – 3/4  Cup Good Balsamic Vineger
  • 1 T Lemon Thyme
  • Salt to taste.


  1. Preheat oven to 375 degrees
  2. Combine balsamic, garlic, thyme and salt in a small bowl.
  3. Wash mushroom caps and lay out in a shallow pan, stem side up to marinate. Pour marinade over them and let sit for 30 minutes. (I basted them in the liquid every so often)
  4. Place a cooling rack on a cookie sheet lined with parchment. Cook the mushrooms on the rack 10 minutes per side, flipping them until they’re “done”. [Done is a funny thing with these…. they’re mushrooms. And they’re pretty much good when they’re hot ….so you can decide on what doneness you’re looking for beyond that.]


tags:  dinner, side dish, vegetarian, vegan, appetizer


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