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Marinated Baked Portobello Mushrooms
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Serves 4
Packed with wonderful flavors.
Ingredients:
1/3 cup cooking Sherry |
3 tablespoons balsamic vinegar |
1 tablespoon minced garlic |
1 tablespoon minced shallot |
1 tablespoon sugar |
Salt, to taste |
Pepper, to taste |
1/2 cup olive oil |
1/2 cup vegetable oil |
1 tablespoon finely chopped basil |
1 tablespoon finely chopped parsley |
1 tablespoon finely chopped thyme |
4 portobello mushrooms |
1 1/2 cups fine breadcrumbs |
1 cup grated Parmesan cheese |
Directions:
- In a small saucepan boil cooking sherry until reduced by about half. Pour sherry reduction into a mixing bowl. Add balsamic vinegar, garlic, shallot, sugar, salt and pepper, whisk together. Add olive oil and vegetable oil to mixture, whisk until emulsified. Whisk in basil, parsley and thyme.
- Place mushrooms in a resealable bag, pour in vinaigrette. Press out excess air and seal. Let mushrooms marinate for 1 hour.
- Preheat oven to 425° F. Place parchment paper on a baking sheet.
- Remove mushrooms from bag.
- Arrange mushrooms on baking sheet. Top with breadcrumbs and Parmesan cheese.
- Place in oven and bake for 20-25 minutes. Mushrooms should be golden brown.
Course: | Side |
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