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1 tsp Dijon Mustard
1 tsp Maple Syrup or Honey
2 Tbsp Olive Oil
2 Tbsp Soy Sauce
2 cloves Garlic, minced
4 large Portobello Mushroom Caps, cleaned and stems removed
Black Pepper
Fresh Parsley, chopped, for garnish (optional)
Sea Salt
¼ cup Balsamic Vinegar
½ tsp Dried Rosemary
½ tsp Dried Thyme
In small bowl, whisk together balsamic vinegar, soy sauce, olive oil, minced garlic, Dijon mustard, maple syrup (or honey), dried thyme, dried rosemary, sea salt, and black pepper. This creates a flavorful marinade for portobellos.
Place cleaned mushroom caps in shallow dish, gill side up. Pour marinade over caps, making sure to coat thoroughly. Allow to marinate at least 30 minutes, turning occasionally to ensure even marination.
Preheat oven to 400°F (200°C).
Transfer marinated portobello caps to baking sheet, gill side down. Roast in preheated oven 20-25 minutes or until mushrooms are tender and edges are slightly crispy.
Optionally, baste portobello caps with marinade during roasting process for added flavor.
Once roasted, remove caps from oven. Sprinkle with fresh chopped parsley for garnish, if desired.
