Roasted Balsamic Portobello Mushrooms
5 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon herbs de provence
salt and pepper, to taste
2 large portobello mushroom caps
1. Whisk all ingredients together except mushrooms. Place mushrooms in a resealable plastic bag with marinade. Seal the bag and smoosh the marinade all over the caps.
2. Put in in the fridge for 20 minutes minimum or overnight. Preheat oven to 400 degrees F.
3. Take the caps out and place gill side down on a baking sheet. Roast 20-30 minutes, flipping them over after 10 to 15 minutes. The marinade should be sweet, thick and caramelized by the time you take them out.
Source of recipe: I was looking for a new way to enjoy mushrooms, so I roasted them. We ate them as is, with mashed potatoes and steamed veggies, but they would be delicious in pasta or on pizza.