Smoky Mushrooms
These smoky mushrooms can be the main dish, a side dish, wrapped in a warm tortilla with your favorite toppings, added to a bowl with a grain and greens, toppings for a chopped salad, or stuffed into a baked potato and drizzled with my Vegan Ranch Dressing.
Ingredients
- 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
Instructions
- 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.
Notes
Substitutions:
Hickory Smoked Balsamic - use a sweet reduced plain balsamic with 4% acidity and add to taste liquid hickory smoke.
Chipotle Chili Powder - substitute smoked paprika
Garlic & Onion Powder - use a dried herb of your choice
Instead of baking you can 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.
Tried this recipe?Let us know how it was!