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roasted portobello mushroom steaks brushed with glossy dark balsamic glaze and sprinkled with rosemary, in a wide horizontal shot on a slate plate with greens alongside, moody natural light, shallow depth of field, landscape orientation

Portobello Mushroom Steaks with Balsamic Glaze

Sticky balsamic glaze finished marinated portobello caps.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 portobello mushrooms
  • 1/4 cup balsamic vinegar
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp rosemary

Method
 

  1. Whisk the balsamic, olive oil, garlic, soy sauce, and rosemary into a marinade.
  2. Marinate the mushroom caps for 15 minutes, turning once.
  3. Roast gill-side up at 400F for 15-20 minutes until tender and juicy.
  4. Simmer the leftover marinade in a pan until it reduces into a glaze.
  5. Brush the glaze over the mushrooms and slice to serve.

Notes

Don't skip reducing the marinade, it becomes a gorgeous glaze.