Baked Portobello Mushrooms
These baked portobello mushrooms are brushed with a delicious sesame soy and garlic sauce before being baked to perfection in the oven. A perfect appetizer.
Marinated and then baked, these portobello mushrooms are simply the best, whether as a side accompanying another entrée or as a vegetarian main dish.
Time really got away from me this month. I can’t believe it has been over two weeks since I shared that spinach recipe! We had Ted’s uncle and his girlfriend staying from Russia last week and then overnight guests three nights this week. All the while toiling away on a side project with my husband.
Buuut, it doesn’t matter how busy it has been. Its my day off, the blues are pumping through my speakers, and I’m back and excited to share these portobello mushrooms with you.
These portobellos are all kinds of awesome – delicious, easy, healthy and versatile. Mushrooms are great for the immune system too which makes them perrrrfect for fall and winter when noses are runny and sleep is lacking.
I mean they’re enough of an immune booster that I keep these pills in my medicine cabinet all season to ward off any would be illnesses. I’m not normally one for supplements but these truly seem to do wonders. Since they’re rather spendy, I just take them whenever I am feeling overworked, underslept, and at risk of getting sick.
And for more good news, the husband and his Russian posse picked a ton of chanterelles last week so I’ve been working on a few more mushroom recipes for you all!
In addition to being loaded with nutrients, portobello mushrooms happen to be extremely low in calories so they’re great for weight loss (or to make up for downing too much cheese and wine along with them – no judgments here).
This recipe is extremely simple. Almost too simple actually. In making these portobello mushrooms, you’ll end up with extra time on your hands that you thought would be spent on dinner. I know. The horror!
Next thing you know, you’ll be pouring yourself a glass of wine and relaxing. The risk of relaxation is huge with this recipe so consider yourself forewarned.
First you mix up a simple marinade that takes about 5 minutes flat. Then you toss those portobellos in the marinade and let them sit while you prep something else. Yes, this also means that it is a one dish meal, all made in the same dish – woohoo!
I usually start some teriyaki style rice while the shrooms are marinating and serve this as the main dish over the rice or serve both as sides, alongside some kind of meat. If using this as the main, you might want to serve something on the side with a little more protein or throw some legumes all up into that rice to make it more filling.
Once the mushrooms have sat for a good 15 – 20, toss ’em in the oven and bake, bake away.
After a quick flip, they’ll come out looking like this. Yum!
Now, remove those flavor packed works of edible art from the pan and soak that thing immediately!!! I can’t stress this part enough. Or, if you have more hindsight than I ever seem to, line the pan with aluminum foil before baking to make clean up a breeze.
You can do it the easy or the hard way. Its up to you.
From here, wrap up anything else you’re doing and down that last gulp of wine because dinner is on. The rice should be done cooking by now and you’ll have had plenty of time to whip up anything else you’re serving with these scrumptious portobello mushrooms.
I chose to snip a few chives over the top sheerly for aesthetic purposes, but this is entirely optional and doesn’t do much of anything for flavor.
|Prep Time||5 minutes|
|Cook Time||20 minutes|
- 4 pis Large Portobello Mushrooms
- 2 tsp sesame oil
- 2 tsp maple syrup
- 2 tsp soy sauce
- 1 tsp Rice Vinegar
- 1 tsp Crushed Garlic
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 1/8 tsp cayenne pepper
- chopped cilantro
- sesame seeds
- Sliced Avocado
For Serving (Optional):
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Place the 4 large portobello mushrooms onto the baking tray.
- Add the sesame oil, maple syrup, soy sauce, rice vinegar, crushed garlic, garlic powder, ginger powder, and cayenne pepper to a mixing bowl or measuring jug and whisk together.
- Brush the sauce onto the mushrooms, making sure both sides are well coated.
- Place into the oven with the mushrooms facing up and bake for 20 minutes.
- Tip-off any excess water that has collected on top of the mushrooms.
- Sprinkle with chopped cilantro and sesame seeds and serve along with some sliced avocado.
- Use a gluten-free soy sauce or switch for tamari if you’d like this to be gluten-free.
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