Baked Portobello Mushrooms

Happy June, everyone! As summer is quickly approaching I look forward to posting some ideas for side dishes that will be quick and easy to prepare.
What I love about portobello mushrooms is that they are very versatile. They can be grilled, fried, sautéed, roasted, or baked. The other good thing is they can be viewed as an appetizer or main dish. I added some roasted veggies to this dinner and it turned out very flavorful and filling. Enjoy!




Baked Portobello Mushrooms:
Serves 2
Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

• 2 large portobello mushroom caps
• 1/8 cup extra virgin olive oil
• 2 teaspoons balsamic vinegar 
• 2 cloves garlic (minced) 
• A dash of sea salt
• A dash of black pepper
• A pinch of smoked paprika (optional)
• 1 1/2 tablespoons of shredded cheese, to sprinkle inside the cap of the mushroom (optional)
  
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary  

Directions:

1. Wash the portobello mushrooms under running water and dry thoroughly. Optional: remove the stem and cut small slits in the underside of the mushrooms with a knife several times, so that the marinade will seep through.

2. Prepare the marinade. In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, thyme, rosemary, paprika, salt and pepper. Whisk all together.

3. Place mushroom caps upside down in the marinade, and marinate 15-20 minutes.

4. Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil to keep the mushrooms from sticking to the pan. 

5. Lay the mushrooms cap-side down on cookie sheet. Pour the marinade over the mushrooms, and bake in the oven for 10 minutes. Turn the mushrooms and cook them for 10 more minutes. Optional: Sprinkle some cheese on the inside of the cap. Remove from the oven and serve either whole or sliced.