Roasted Portobello Mushroom Packets
Ingredients
-
5
large
Portobello mushrooms
-
2
medium
shallots
-
10-15
cloves
garlic
-
3
tablespoons
ghee or fat of choice
-
1
tablespoon
balsamic vinegar
-
to taste
Diamond Crystal kosher salt
-
to taste
freshly ground black pepper
-
to taste
extra virgin olive oil
Instructions
- Preheat the oven to 400°F.
- Coarsely chop the shallots and trim the ends of the garlic.
- Finely mince the shallots and garlic using a food processor or by hand.
- Mix the minced shallots and garlic with your choice of fat and balsamic vinegar in a 3:1 ratio of fat to vinegar, then season with salt and pepper.
- Place each Portobello mushroom on a piece of aluminum foil, stem side up.
- Lightly coat each mushroom with extra virgin olive oil, salt, and pepper.
- Fill each mushroom cap with a dollop of the vinaigrette mixture.
- Seal each mushroom packet tightly and place them on a baking tray.
- Roast in the oven for about 25 minutes.
- Carefully remove the mushrooms from the packets, watching out for steam, and slice them up.
Nutrition Facts (estimated)
Servings
5
Calories
141
Total fat
12g
Total carbohydrates
7g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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