Balsamic Marinated Baked Portobello Mushrooms are a flavorful and meaty accompaniment to dinner or a tasty topping over salad! Check out all 9 recipes in the #FoodieMamas Delicious Mushroom Recipe Roundup below! Vegan and gluten-free 🙂
Hey friends, it’s time for another #FoodieMamas recipe roundup post and this month we are all cooking up recipes with mushrooms. I have been craving Portobello (also spelled Portobella and Portabella – all correct according to Wikipedia!) Mushrooms and behold the result of those cravings!
- One of those teal bowls you see in these photos, the ones that I recently blogged about in Easy Banana Bread made an appearance here, I have been using them a lot. They are my new favorite kitchen toys 🙂
- Read on below to see the Heath Benefits of the main ingredients in Balsamic Marinated Baked Portobello Mushrooms.
I did some internet research on the health benefits of the main ingredients in this recipe, check it out:
Macronutrients. The macronutrients consist of fat, carbohydrates and protein. …
Fiber. Portobello mushrooms have a moderately high amount of fiber. …
Calories. Portobellos take up a lot of space, but they do not contain many calories. …
B Vitamins. – quoted from healthyeating.sfgate.com
Populations from that region have longer life expectancies and lower risks of heart disease, high blood pressure and stroke, compared with North Americans and Northern Europeans. Monounsaturated fatty acids (MUFAs) are considered a healthy dietary fat, as opposed to saturated fats and trans fats. – quoted from medicalnewstoday.com
Balsamic vinegar contains polyphenols, antioxidants that can protect the body from heart disease and cancer. Improves immunity: The grapes that are used to make balsamic vinegar contain antioxidants that fight against cell damage, improve the body’s immune system and make blood platelets more flexible. -quoted from timesofindia.indiatimes.com
In an article from the Huffington Post, 11 Health Benefits of Garlic, garlic is found to give an immune system boost, have antioxidants, be “heart healthy”, beat inflammation, prevent food poisoning (did not know that one!), repel mosquitoes (hmm, Zika, anyone?)
and repels people, kidding totally kidding, I couldn’t help myself, I love garlic 😉 among several other things.
- Portobello Mushrooms are like the king of mushrooms, I included some links further down below about them and also some more about balsamic vinegar. I love knowing the story behind ingredients, it makes it all the more meaningful to eat them 🙂
- I topped these Balsamic Marinated Baked Portobello Mushrooms with fresh basil which is so aromatic, this dish really has a Mediterranean vibe to it. I could see them also in a salad with Mozzarella cheese and sliced tomatoes….Ooooo, a Summer dish idea! Fresh and tasty. I will have to try that.
- Below is a photo collage of how to make Balsamic Marinated Baked Portobello Mushrooms start to finish. It’s really a simple and easy recipe to make!
Disclosure: Some links in this post are affiliate links which means I earn a commission if you purchase through them at no extra cost to you. I only recommend brands and products that I 100% like and enjoy using. Thank you in advance for your support!
- I added the rectangular red Le Creuset baking dish (Le Creuset Stoneware Rectangular Dish, 12.5 by 8.25-Inches) that I baked the Portobello Mushrooms in. It is of amazing quality, I got it for Christmas from my Father-in-Law and it’s going to be my go-to baking dish. It comes in just about every color you can imagine too:)
- 5 large Portabello mushroom caps, , clean (14 ounces/397 grams)
- 6 tablespoons balsamic vinaigrette
- 2 tablespoons olive oil
- 2 cloves fresh minced garlic, (1 tsp.)
- 1 teaspoon herbes de Provence, (or Italian seasoning or preferred aromatic seasoning blend)
- 1/2 teaspoon salt
- 1/8 pepper
- salt and pepper to taste for serving
- fresh parsley or basil for serving, (I used fresh basil in the photos)
- Preheat oven to 400 degrees F. Combine all ingredients (minus the caps) to make the marinade. Arrange the caps, grill side up in a baking dish that can fit all of them. Drizzle an even amount onto the whole mushroom caps, allow to marinade 15mins -1/2 hour.
- Bake for 30 minutes turning over halfway through and basting with any marinade sauce.
- Allow to rest for 5 minutes before slicing and serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 136Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 568mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
Recipe Attribution & References
- My recipe for Balsamic Marinated Baked Portobello Mushrooms has the same baking times (but different seasonings) as Baked Portobello Mushrooms (THE Best!) from Feasting not Fasting, these look very yummy 🙂
- More on the Portobello Mushroom here – Agaricus bisporus – wikipedia.org
- Everything You Need to Know About Balsamic Vinegar – SeriousEats.com
- 11 Health Benefits of Garlic – Huffington Post
- I found the below video on America’s Test Kitchen‘s YouTube Channel to give some tips on preparing Portobello Mushrooms. With my recipe, I did not remove the stems (they were already removed) or the gills because I thought they were pretty and the taste doesn’t bother me but you might find this video helpful.
#FoodieMamas Mushroom Recipe Roundup
It’s time to check out all the amazing recipes from all the #FoodieMamas. This is my 7th #FoodieMamas recipe round up post – wow, has it been that long already?! I think this is the longest
consistent series so far on Life’s Little Sweets. Each month, one FoodieMama chooses a different ingredient. You can check out the other #FoodieMamas posts here: #1 (Pumpkin), #2 (Potatoes), #3 (Strawberries), #4 (Couscous), #5 (Chocolate), #6 (Carrots – that my my month!).
We have 8 recipes in the roundup below, in addition to Balsamic Marinated Baked Portobello Mushrooms, that makes 9 – it’s so neat to see everyone’s take with the same ingredient, I love all the creativity this month! Please take the time to visit each of them!
- Easy Chicken Marsala – Amanda Batcher | The Chunky Chef – Oh my gosh, look at that gravy, this looks like a hearty and satisfying dinner!
- Vegan Mushroom Risiotto – Emily Smith | The Best of this Life – Here is a vegan recipe from Emily Smith, I love a comforting bowl of rice, don’t you?
- Chorizo & Manchego Stuffed Mushrooms – Ali Randall | Home & Plate – Of course, we must have stuffed mushrooms, I love this Chorizo stuffed mushroom recipe from Ali, it looks SO delicious! What a great side or appetizer 🙂
- Vegetarian Carbonara with Mushrooms and Asparagus – Manju Mahadevan | Cooking Curries – Asparagus is perfect for Spring and mushrooms go so well with pasta.
- Mushroom Bruschetta – Kaitie Lawlor | Fuchsia Freezer – Loving this Mushroom Bruschetta from Kaitie, so creative, it looks so tasty!
- Mushroom Fried Rice – Deepika Haldankar | EasyBabyMeals – I love mushrooms in fried rice, what a great combination from Deepika!
- One-Pot Pepperoni Mushroom Pizza Pasta – Chrissie Baker | The Busy Baker – All the flavors of pizza in a pasta, I love it!
- Miso Mushroom Ramen – Lucy Baker Brandes | Turnip the Oven – Look at this delicious Miso Mushroom Ramen! Loving the addition of the soft-boiled eggs, I do that all the time with dishes, yummy!
Thank you for reading this post, I hope you found some delicious recipes and new ideas to try out with mushrooms!
- If you like Balsamic Marinated Baked Portobello Mushrooms, check out Potato Pancakes (GF) #FoodieMamas | Herbes de Provence Roasted Sweet Potatoes | Lemon Garlic Hummus | Couscous Fritters #FoodieMamas | Turmeric Carrot Fritters #FoodieMamas