This post is sponsored by Michelob ULTRA but the content and opinions expressed here are my own.
Balsamic and Feta Baked Portobello Mushrooms are marinated in balsamic vinegar and olive oil and roasted in the oven with feta cheese. These are great as a side dish or a vegetarian entree!
I don’t believe you can save people, you can only love them. Which is why my career as a trauma surgeon didn’t last very long. Luckily, I am better at loving myself through regular exercise and eating great food like these baked portobello mushrooms. Oh, and there is no better way for someone to show their love to me than with an ice cold beer at the end of a hard day!
Life is all about balance – work hard play hard, eat well and treat yourself. Now that the weather has warmed up again, I am back out pounding the trails with my running shoes. It is a great way to blow steam, and stay in shape. However, after a long run, I often hate to undo all of the hard work I just put into my exercise, yet I still want to enjoy my favorite things in life.
Eating healthy food and enjoying things that taste good aren’t mutually exclusive. These Balsamic and Feta Baked Portobello Mushrooms are literally soaked in flavor, yet are exceptionally healthy. A perfect balance of health and happiness! This is the same reason why I love Michelob ULTRA, I don’t have to sacrifice enjoying beer while still maintaining an active lifestyle.
Michelob ULTRA has recently unveiled Michelob ULTRA Pure Gold, a sustainably sourced beer brewed from organic grains. It is inspired by nature and brewed for those of us who thrive in nature! At only 2.5 carbs and 85 calories, you can feel good enjoying one, while still maintaining an active healthy lifestyle!
Michelob ULTRA Pure Gold is only being released in limited quantities, so check this out to find where it is being sold near you!
How to Bake Portobello Mushrooms
Portobello mushrooms should be tender and juicy when they finish baking, typically taking around 25 minutes to bake. However, the baking time will vary depending on the size of the mushroom cap. The feta cheese will burn if you top it on the mushrooms before they go in the oven, I find it is best to sprinkle on the feta with 10 minutes remaining.
Balsamic and Feta Baked Portobello Mushrooms
- 4 Portobello Mushroom Caps (gills and stem removed)
- 2 Garlic cloves (minced)
- 1/3 cup Olive oil
- 3 tablespoons Balsamic Vinegar
- ½ teaspoon Fresh ground pepper
- ½ teaspoon Kosher Salt
- ½ cup Feta cheese
- Preheat oven to 400 degrees.
- Combine minced garlic, olive oil, balsamic vinegar, salt and 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 wire baking rack and set in the oven on middle rack. 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.
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