This simple healthy dish has deep umami flavor and is satisfying served with rice, quinoa or polenta and a side of greens. Great as a main instead of meat, you might use it as burger alternative or slice for sandwiches and wraps.
INGREDIENTS:
4 portobello caps (look for ones that don't have any splits so they will hold liquid)
4 Tbsp Dark, Fig or White Balsamic Vinegar
4 Tbsp red wine (any cooking wine or open bottle you have on hand will do, otherwise sub broth or water)
4 Tbsp olive oil (House, Olio Santo, Rosemary, Basil, Garlic all great options)
4 tsp of Aglio Olio, Napa Valley, North Beach, OMG, Herbs de Provence or your favorite spice blend
4 Tbsp minced onion, shallot or garlic (optional)
Fresh chopped parsley, thyme, basil, and/or chives, for garnish (optional)
Preheat oven to 375F. Wipe portobello mushroom caps clean with a dry paper towel, placing them ribbed side up on a small rimmed baking dish (they get juicy)! It's fine—and we find almost better—if they are snug in the dish to help the sides hold the liquid instead of pouring out.
Drizzle 1 Tbsp of the vinegar and wine into each mushroom cap, followed by 1 tsp each of your spice blend (and minced onion/garlic, if using), and finishing with 1 Tbsp each of olive oil. You want the caps and all ribs to look good and juicy but not filled to the tip top. You can add a bit more of each liquid if you need more.
Roast until the mushrooms are completely soft and relaxed, about 20-25 minutes. They may spill over as they cook, not to worry. Allow to cool and rest about 5-10 minutes and then plate whole or slice and serve on a platter with the juices poured over. Sprinkle with fresh chopped herbs if desired for a pop of color and flavor.
