These Balsamic Portobello Mushrooms are a delicious and healthy vegetarian meal you can whip up in under 30 minutes. This simple sheet pan recipe features portobello mushrooms packed with nutrients and a satisfying, meaty texture.
These portobello mushrooms are packed with nutrients and a satisfying meaty texture. They are topped with fresh mozzarella for a boost of protein and calcium and then drizzled with a tangy balsamic glaze for a burst of flavor. With just a touch of olive oil and a few minutes in the oven, you’ll have a delicious, satisfying dinner perfect for busy weeknights.
Vegetarian | Makes 2 servings
Ingredients
¼ cup (60 milliliters) balsamic vinegar
2 tablespoons lemon juice
2 teaspoons brown sugar
6 large portobello mushroom caps
4 ounces (113 grams) fresh mozzarella, diced or shredded
2 teaspoons olive oil
Instructions
- Heat oven to 375°F/190°C. Line sheet pan with parchment paper.
- In a small bowl, combine vinegar, lemon juice and brown sugar; whisk well and set aside.
- Place mushroom caps upside down on sheet pan and brush with half vinegar mixture. Top each mushroom with mozzarella, then remaining vinegar mixture. Drizzle with olive oil and bake 20 minutes.
Per serving: 373 calories | 27 grams protein | 19 grams carbs | 18 grams fat
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