These flavorful baked portobello mushrooms are marinated in balsamic vinegar and olive oil and roasted in the oven with feta cheese. The meaty texture of the mushrooms is the perfect contrast to the sweet balsamic and salty feta. If you are a fan of mushrooms, this great recipe is a must try!
Ingredients & Substitutions
- Portobello Mushroom Caps - You can use different types of mushrooms, such as cremini mushrooms, but I think large portobello mushrooms work best. Baby bellas or button mushrooms are great if you wish to serve stuffed mushrooms as a simple appetizer for a dinner party.
- Garlic cloves - Fresh garlic is the best option, but you can substitute garlic powder.
- Olive oil - I recommend regular olive oil over extra-virgin olive oil since this recipe is baked.
- Balsamic Vinegar - Red wine vinegar would be a good substitute.
- Fresh ground black pepper
- Kosher Salt
- Feta cheese - Parmesan cheese, mozzarella cheese, or even cream cheese would all be a great option to use as well.
- Optional - Fresh herbs work really well with this great side dish. Try fresh thyme or fresh basil. You can even sprinkle in some crushed red pepper flakes for some heat.
How to make them
Begin making this baked portobello mushroom recipe by mixing together the olive oil, balsamic vinegar, minced garlic, and black pepper in a small bowl. The next step is to place your mushroom caps in a large ziplock bag and pour in the marinade. Seal the bag and gently work the mushrooms around to ensure they are evenly coated.
For the best flavor, let the marinate mushrooms for 15 minutes or longer. Then place them on a rimmed baking sheet and set them in a 400 degree oven.
Bake portobello mushrooms for 15 minutes. After 15 minutes top mushrooms with feta cheese and continue baking for 10 more minutes. Then remove the mushroom caps from the oven, let cool briefly, and serve.
Storing and Reheating Leftovers
These baked portabella mushrooms are great to make in advance because they reheat very well. Store the leftover mushrooms in an airtight container in your refrigerator for up to one week, and reheat them in the microwave until warmed back through.
Baked Portobello Mushrooms with Balsamic and Feta
- 4 large portobello mushroom caps (gills and stem removed)
- 2 garlic cloves (minced)
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon fresh ground black pepper
- ½ teaspoon kosher Salt
- ½ cup feta cheese
- Preheat oven to 400 degrees.
- Combine minced garlic, olive oil, balsamic vinegar, salt and black pepper in a small dish.
- Place mushrooms into a gallon ziplock bag and pour balsamic mixture into the bag, seal it, and rotate to ensure mushroom caps are evenly coated.
- Optional: Let marinate 15 minutes or longer.
- Place portobello mushrooms on a wire baking rack set over a baking sheet and bake for 15 minutes.
- Top mushrooms with feta cheese, and bake for an additional 10 minutes. If there is marinade left over it can be drizzled on the mushrooms when adding feta.
- Remove portobello mushrooms from the oven and let cool for 5 minutes and serve.
This recipe was originally published here on May 9, 2018.
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These made a great side dish!