I have to share this recipe with everyone because it’s just too good to keep to myself! These smoky mushrooms have become a regular batch prepped item at my house. A few simple ingredients take mushrooms to an all new level. Enjoy them as a main course, wrapped up in a tortilla with your favorite toppings, on a chopped salad, in a nourish bowl with a grain and some greens, stuffed into a baked potato, then drizzled with my Vegan Ranch Dressing. Are you starting to salivate and think about how you might enjoy these delectable delights? Be careful about sharing them with the rest of the family, because once they discover how incredible the mushrooms taste, you will forever have to share! Even non mushroom eaters seem to like this recipe – a lot!Jump to Recipe
Hickory smoke balsamic vinegar, garlic & onion powder, powdered mustard, chipotle chili powder and freshly ground black pepper. They easily become the star of a Nourish Bowl with a grain, some greens and some beans. Add another drizzle of you favorite flavored or plain balsamic vinegar or my Vegan Ranch dressing.
Baby portobello mushrooms are perfect for this recipe.
I have also used the large portobello mushrooms from Costco sliced about 1/4 inch thick. They work equally as well.
A few simple ingredients transform plain mushrooms into something extra fancy. I am a huge fan of California Balsamic Smoked Hickory Balsamic. If you don’t have this one you could substitute with a thick and sweet balsamic – preferably one with 4% acidity and a drop or two of liquid hickory smoke. How much will be up to you. I love the Local Spicery Spices and here we are using, garlic powder, onion powder, Chipotle Chili powder, mustard seeds and freshly ground black pepper. If you don’t want the heat from the Chipotle you could use smoked paprika instead.
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Let me know what you think of this recipe in the comments!
You can use a thick, sweet syrupy balsamic like this Napa Valley Naturals Grand Reserve with a little liquid smoke.
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You may need to make a double or triple batch of these to feed the entire family. They go well with so many other plant foods you will want to have them with everything.
Hickory Smoked Balsamic – use a sweet reduced plain balsamic with 4% acidity and add liquid hickory smoke to taste.
Chipotle Chili Powder – substitute smoked paprika
Garlic & Onion Powder – use a dried herb of your choice
Instead of baking you could cook them on the stove top in a skillet, but you have to stir them often and keep an eye on them. I like to use the oven method because I don’t have to watch them closely or stir them frequently and I feel like they turn out better using the oven.
These mushrooms are awesome in tacos, burritos or burrito bowls. with mashed potatoes, corn and broccoli with some Vegan Ranch Dressing. You will love them on top of veggie burgers, on top of chopped salads, with rice, and they are delicious with beans and potatoes with salsa.
- 1 pound Portobello mushrooms or your favorite mushroom
- 1/4 cup Smoked Hickory Balsamic Vinegar see substitutions
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon Chipotle Chili Powder – optional see substitutions
- 1/2 teaspoon Mustard Powder
- freshly ground black pepper to taste
- Preheat oven to 400 degrees. Line a rimmed baking pan with a silpat mat or parchment paper to prevent sticking.
- Clean and slice the mushrooms and add them to a mediums size bowl.
- Mix together all of the seasonings with the balsamic vinegar and stir until combined. Pour over mushrooms and gently stir to coat them well. You can add the freshly ground black pepper to the mixture or add the pepper to the mushrooms once they are on the baking sheet.
- Spoon mushroom mixture onto prepared pan, spreading them out evenly.
- Bake for about 20 – 30 minutes depending on your oven, or until cooked through. Stir after 10 minutes.
- They shrink a lot during the cooking process.
- Serve hot or cold.
- Let mushrooms cool and place them in a container suitable for storing covered in the refrigerator.
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Tami Kramer’s Beautiful Chopped Salad Course includes a complete full color 40+ page recipe PDF eBook and 12 instructional videos. In the course Tami will teach you how to batch prep salads, what to shop for, and tips to ensure that your stored salads will last for a week. She will share different methods for chopping salads, and all the details about how she tops these beauties. Included are 25 different ways to top a chopped salad, 5 oil free salad dressings, gluten free croutons and crunchy toppings, hummus, salsa’s and more! Please enjoy the course videos at your own pace. There are approximately 2 1/2 hours of instruction spread over the 12 individual topic videos. When completed you will be well on your way to enjoying these beautiful, chopped salads as often as you wish, perhaps even daily as Tami does.
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