I love recipes that make me feel like a worldly master chef in my own kitchen. This simple dish has just three simple steps (marinate, bake, and reduce a sauce), yet it tastes so complex and has artisan-inspired Italian flavor. You can serve these roasted Portobello mushrooms as an impressive side, party bites, or even as a plant-based main dish. They’re delicate, yet hearty and comforting.
These Roasted Portobello Mushrooms are Dressed to Impress
Mushrooms are like a sponge for flavor and richness. When allowed to marinate for just one hour in fresh herbs and olive oil, they absorb the oil, and bake up crisp-tender with a delicious flavor.
After roasting, the mushrooms are drizzled with more rich olive oil and an easy agrodolce. Agrodolce often refers to a traditional sweet and sour sauce in Chinese food cuisine, but it’s origins are Italian. The term actually comes from the Italian words for sour (agro) and sweet (dolce).
Italian agrodolce is a sticky, sweet and tangy sauce that’s made by reducing sugar or honey with vinegar. And it’s actually quite easy to make! In fact, this recipe takes just 10 minutes of hands on time.
This recipe with photo was shared with us by carapelliusa.com, the makers of a wonderful Organic Extra-Virgin Olive Oil.
Special Diet Notes: Roasted Portobello Mushrooms Agrodolce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, paleo-friendly, and refined sugar-free.
- 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
- Cut any large mushroom caps in half, and place all of the mushrooms in a large bowl.
- 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.
- Preheat your oven to 400ºF and line 2 large baking sheets with parchment paper.
- Spread the marinated mushrooms out on your prepared baking sheets, so they aren't touching. Sprinkle the mushrooms lightly with salt and pepper.
- Roast for 30 minutes, or until the mushrooms are crisped and golden brown at the edges. While the mushrooms are roasting, make the agrodolce.
- 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.
- Continue to simmer the mixture for 15 to 20 minutes, until the vinegar mixture is reduced by half and is thick and syrupy.
- To serve, place the roasted mushrooms on a platter and drizzle generously with Agrodolce and olive oil.
This looks amazing. Portobellos are my favorite mushroom. I’ll be trying the mushroom schnitzel, too. YUM!