The meaty combination of roasted balsamic portobello mushrooms mixed with light and crisp tomatoes and asparagus makes for a deliciously simple meatless dinner.
Have a hungry crowd coming? Make it a full barbecue event by serving it up next to BBQ Tempeh and corn on the cob.
If you caught an amazing deal on asparagus at the farmer’s market, you can keep it fresh by trimming the ends and placing in a jar with an inch of water. Cover loosely with a plastic bag and place in the fridge.
Roasted Balsamic Portobello Mushrooms, Cherry Tomatoes & Asparagus
- 6 portobello mushroom caps
- 4 cloves garlic
- 1 bunch asparagus
- 4 tbsp. balsamic vinegar
- 1/4 c extra virgin olive oil
- 4 tbsp. unpasteurized soy sauce
- 2 c cherry tomatoes
- 1 tsp. coarse sea salt
- 1/2 tsp. fresh ground black pepper
- Preheat oven to 375F.
- Remove stems from portobello mushroom caps. Mince the garlic. Break off the woody ends of asparagus.
- Meanwhile, place portobello caps in a shallow baking dish, bottoms up. Top each cap with garlic, balsamic vinegar, olive oil, and soy sauce. Arrange cherry tomatoes around the mushrooms. Season with sea salt and pepper.
- Bake for 15 minutes, then add asparagus to the dish as well. Cook for another 15 minutes or until both the mushrooms and asparagus are tender.