Roasted Portobellos
Author: Nicole
Ingredients
  • 4 portobello mushrooms, cleaned and stems removed
  • Olive oil spray
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 4 garlic cloves minced
  • 1 tablespoon extra virgin olive oil
  • Fine sea salt and freshly ground pepper
  • 2 teaspoons aged balsamic vinegar
Instructions
  1. Preheat oven to 450°F. (See Notes for how to cook on a gas grill.)
  2. Spray an oven-proof 9x13 baking dish (glass or ceramic) with olive oil spray.
  3. Place portobellos, gill side up, in prepared dish.
  4. Mix thyme, sage, garlic, olive oil, salt and pepper in a small bowl.
  5. Divide mixture between portobellos, spreading it out over the gills.
  6. Transfer to oven and roast until tender, about 8 to 10 minutes.
  7. Remove portobellos from oven and drizzle with balsamic vinegar and juices from the dish.
  8. Serve warm.
Notes
* To cook this on a gas grill, you want the burner under the skillet to be off. With a three burner gas grill, preheat grill to 450°F by adjusting the left and right burners to medium-high and leaving the middle burner off. Once grill reaches a consistent temperature, place dish over middle burner. Avoid opening the grill cover as you lose a lot of heat.
* Don't have thyme and/or sage? Use whatever fresh herbs you have.
* Aged balsamic vinegar is thicker and has a more concentrated flavor. Just a little adds great flavor. You an also use regular balsamic vinegar.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-portobellos/