Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce
Prep time
Cook time
Total time
Serves: 4 servings
Roasted Mushrooms
  • 2 pounds Portobello mushrooms, cleaned and stemmed
  • ½ cup extra virgin olive oil
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh rosemary
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup red wine vinegar
  • 2 tablespoons honey (can sub agave nectar for strictly vegan)
  • Extra-virgin olive oil, for serving
Roasted Mushrooms
  1. Cut any large mushroom caps in half, and place all of the mushrooms in a large bowl.
  2. Add the olive oil, sage, and rosemary, and stir to evenly coat the mushrooms. Let the mushrooms marinate for 1 hour (at room temperature is fine), tossing them occasionally to help the oil absorb.
  3. Preheat your oven to 400ºF and line 2 large baking sheets with parchment paper.
  4. Spread the marinated mushrooms out on your prepared baking sheets, so they aren't touching. Sprinkle the mushrooms lightly with salt and pepper.
  5. Roast for 30 minutes, or until the mushrooms are crisped and golden brown at the edges. While the mushrooms are roasting, make the agrodolce.
  1. Add the vinegar and honey to a small saucepan over medium-low heat. Bring the mixture to a simmer, stirring occasionally, until the honey dissolves.
  2. Continue to simmer the mixture for 15 to 20 minutes, until the vinegar mixture is reduced by half and is thick and syrupy.
  3. To serve, place the roasted mushrooms on a platter and drizzle generously with Agrodolce and olive oil.
Recipe by Go Dairy Free at