after carb-loading over the last few days i wanted something a little lighter for dinner that could also be quickly prepared before we went to my hubby’s night (bump city) at the caterpillar lounge. we picked a recipe from vegan planet; rosemary lemon potatoes with black olives and sun dried tomatoes, and i also marinated and roasted some gigantic portobello mushrooms that i sliced at the end and placed on top to round it out nicely. the mushrooms and marinade also make a great base for sandwiches, skewers or even diced onto a pizza.
marinated roasted portobello mushrooms
4 large portobello mushrooms, stems removed (about 2 lbs)
1/4 c olive oil
2 tbs balsamic vinegar
1 tsp braggs liquid aminos (or soy sauce-1/2 tsp)
1 heaping tsp herbs de provence (a blend of rosemary, fennel, savory, thyme, basil, tarragon, dill, oregano, lavender, chervil and marjoram)
1 tbs lemon juice
pinch of salt
pepper to taste
wipe your mushroom caps clean, prick gently all over with a fork and place in a shallow dish. whisk all of the other ingredients together and pour over the mushrooms. there will be just enough marinade to coat the mushrooms, but that’s what you want. let this soak in for a half an hour while you prepare your potatoes or whatever side dish you choose.
crank your oven to 500 and place the caps on a cookie sheet that you’ve dedicated to roasting (because in my experience, it wrecks the finish, so only ruin one) and pop in. flip after ten minutes and roast for another 5-20 depending on how dense and charred you like them. i go for about 20 total. let rest for a minute, slice up and serve, or eat as is.