Roasted Portobello Mushroom Packets with Garlic, Shallots, and Balsamic Vinegar
- Yield 5 servings
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Roasted Portobello Mushroom Packets with Garlic, Shallots, and Balsamic Vinegar sits in the Vegetables section of Regbie. The card serves 5 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 5 servings
- 2 medium shallots, coarsely chopped
- 10-15 garlic cloves, peeled
- 3 tablespoons ghee or fat of choice
- 1 tablespoon Balsamic vinegar
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 5 large Portobello mushrooms, tops wiped clean and stems and gills removed
- Extra virgin olive oil
Method
Warm the oven to 400°F and coarsely chop the shallots and trim the ends of the garlic. Throw the shallots in a food processor to finely mince (or mince by hand).
Tip in your choice of fat and vinegar to the minced alliums in a 3:1 ratio of fat to vinegar. Salt the vinaigrette mixture with a good sprinkling of salt and freshly ground black pepper.
Set each Portobello mushroom on a piece of heavy-duty aluminum foil, stem side up. Lightly coat each ‘shroom with extra virgin olive oil and some salt and pepper. Put a dollop of vinaigrette into each mushroom, spreading until the cap is filled.
Tightly seal each mushroom packet and place on a baking tray. Stick the tray in the oven and roast for ~25 minutes.
Lift the mushroom from the packets (watch out for the steam!) and slice up.
