Roasted Garlic-Onion Vinaigrette Portobello Recipe
Ingredients
- 1 tsp finely minced garlic; 1 tbsp finely minced onion; 1 tsp balsamic vinegar (Note 1: if you do not have balsamic vinegar, you can try with Chinese black vinegar. I am suggesting this because many Chinese pantries do have Chinese black vinegar but not balsamic vinegar); 1 tbsp extra virgin olive oil; mix of dried herbs (basil, oregano); a tight squeeze of lemon for juice; 2 portabello mushroom caps (Note 2: Clean the caps with damp paper towels and set aside. Note 3: Cut 1-2 shallow slits at the top of the mushroom caps to allow better marination); pinch of salt, brown sugar and black pepper to taste.
Directions
- Prepare the dressing - garlic, onion, vinegar, olive oil, herbs, lemon juice in a bowl, mixing well. Then pour the dressing over the mushrooms on a wide open foil (or parchment paper), then marinade the mushrooms thoroughly with dressing. Pinch of salt, pinches of black pepper, and a tiny bit of brown sugar. Preheat oven about 350degF and roast marinated mushrooms for about 20 - 30 minutes till mushrooms are cooked through and tender. (Note 4: If you have a toaster oven, you can also do so at lower temperature e.g "Bake" dial-function and roast it longer)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 2 servings | |
| Calories 2 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 0.4g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.08g | 0% |
