Ingredients
4 large portobello mushroom caps (about 5–6 inches each), stems removed and cleaned
3 Tbsp Buona Cucina Rosemary Fused Oil
2 Tbsp Buona Cucina Maple Dark Balsamic Vinegar
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
Fresh parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
In a small bowl, whisk together the Oil, Balsamic Vinegar, garlic, salt, and pepper.
Place the cleaned portobello caps on the baking sheet, gill side up.
Brush each mushroom generously with the marinade, coating both sides.
Roast for 18–20 minutes, until tender and caramelized.
Remove from the oven and let rest for 2–3 minutes.
Garnish with fresh parsley and serve warm.
Chef Tip
For extra depth of flavor, marinate the mushrooms for 15–30 minutes before roasting.
Yield
4 servings (1 mushroom per serving)
Recipe by Chef Lisa Heidelberg