Baked Portobello Mushrooms (THE Best!)
Marinated and then baked, these portobello mushrooms are simply the best, whether as a side accompanying another entrée or as a vegetarian main dish.
- 2 large portabello mushrooms
- 2 Tbsp. soy sauce use tamari if needed to be gluten free
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. minced garlic
- 1/4 tsp. minced or grated ginger root
- 1/2 Tbsp. olive oil
Preheat oven to 400° F (205° C).
Find a baking dish that will fit both mushroom caps (tightly line dish in foil to make clean up easier if desired). Add all ingredients except mushroom caps and stir to create marinade.
Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down.
Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven.
Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes (exact cooking time will vary based on mushroom size).
Remove mushrooms and let sit for 5 minutes before slicing and serving.
Calories: 68kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Sodium: 835mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Iron: 0.6mg