Ingredients with Measurements:
- 4 large portobello mushroom caps
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Clean the portobello mushroom caps and remove the stems.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried thyme, salt, and pepper.
4. Brush the mushroom caps with the marinade, making sure to coat both sides.
5. Place the mushroom caps on a baking sheet lined with aluminum foil.
6. Roast the mushroom caps in the preheated oven for 20-25 minutes, or until they are tender and slightly browned.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Serves 4
Nutritional information:
- Calories: 130
- Fat: 11g
- Carbohydrates: 7g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of mushroom instead of portobello mushrooms.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add some chopped fresh parsley or basil to the marinade for extra flavor.
- Top the mushroom caps with some crumbled feta cheese before roasting.
- Serve the mushroom caps on a bed of mixed greens for a salad.
Tips and tricks:
- Make sure to brush both sides of the mushroom caps with the marinade to ensure even flavor.
- You can marinate the mushroom caps for up to 1 hour before roasting for extra flavor.
- If the mushroom caps are too large, you can cut them into smaller pieces before roasting.
Storage instructions:
- Store any leftover mushroom caps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the mushroom caps, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the mushroom caps on a platter with some fresh herbs for garnish.
- Arrange the mushroom caps on individual plates with a side of roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley or basil
- Crumbled feta cheese
Pairings:
- This dish pairs well with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Mixed green salad
Troubleshooting advice:
- If the mushroom caps are too dry, you can brush them with some additional olive oil before roasting.
- If the mushroom caps are too wet, you can blot them with a paper towel before brushing them with the marinade.
Food safety advice:
- Make sure to clean the mushroom caps thoroughly before cooking.
- Store any leftover mushroom caps in the refrigerator and consume within 3 days.
Food history:
- Portobello mushrooms are a type of mushroom that is native to Europe and North America. They are known for their meaty texture and rich flavor.
Flavor profiles:
- The roasted garlic and balsamic vinegar give the mushroom caps a savory and slightly sweet flavor, while the thyme adds a subtle herbal note.
Serving suggestions:
- Serve the mushroom caps as a vegetarian main dish or as a side dish to grilled meats or fish.
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