Roasted Portobellos

Alright, so I grab a lot of our dinners off pinterest and other websites, but I do occasionally cook from a book, so here's going to be my place to detail those.

Up first: my favorite roasted Portobello mushrooms. I can come back with real pics later, but for now, this stolen photo from Google images seems fairly reflective of the truth!

This one is fairly simple but is freaking delicious and goes great with things you might suspect, like mashed cauliflower or some fresh asparagus or broccolini.

All credit due to the Veganomicon. Nothing original here.


Roasted Portobellos
serves 2 as a main, 4 as a side
5-10 min to prepare, 20 min to marinate, 40 to cook

Marinade:
1/2 c. cooking wine (I prefer a port, but any red will do)
1 T. olive oil
2 T. soy sauce
2 T. balsamic vinegar
2 cloves of garlic, minced

2 large or up to 4 small Portobello caps

Step-by-step:

1. Preheat the oven to 425.
2. Combine all the marinade ingredients in a glass baking dish and whisk it up all nice like.
3. Place the mushrooms upside down in the marinade and just spoon the bejeezus out of them with the marinade. Just go nuts. Let them sit for about 20 minutes.
4. After they've been hanging for long enough, cover with aluminum foil and bake for 30 minutes.
5. Flip and cook uncovered for another 10.