Portobello Rosemary Mushrooms

Ingredients:

3 large portobello mushroom caps

½ cup balsamic vinegar 

2 cloves garlic, minced 

1 tbl fresh rosemary, chopped 

⅛ tsp freshly ground black pepper 

---

Directions:

Preheat oven 400°F

• Line sheet pan with parchment paper or silpat baking mat.

• Clean mushrooms: using a damp paper towel wipe any dirt or debris from the surface of your
mushrooms. If there is a stem you can use a sharp knife to cut out or just give stem a twist 
with your fingers to remove. Next, you want to use a spoon to gently scrape away the dark
brown gills found underneath the mushroom cap. The gills are edible but they can hold bits 
of dirt and their dark color will turn everything in your dish a dark muddy brown. 

• Slice mushrooms caps, ¼” thick, and place in a large bowl. 

• Add all ingredients and combine, let sit for 15 minutes, to marinate. 

• Lay mushroom slices on sheet pan and pour any marinade that is left in the bowl over the
mushrooms. Do not be surprised if there is no marinade left, as mushrooms usually absorb 
all the vinegar, but you want to scrape out all the rosemary and garlic from bowl so it’s on
 the mushrooms. 

• Roast in oven for 25-30 minutes, until brown and cooked thoroughly. 

Chef Note: These mushrooms are delicious on the grill or cooked on the stove in a sauté pan.