🍄 Baked Balsamic Portobello Mushrooms with Tomatoes & Basil

Serves: 2–4

Time: ~30 minutes

Mood: slow, savory, sun-warmed

Ingredients

• 4 large portobello mushroom caps

• 3–4 tbsp olive oil

• 2–3 tbsp balsamic glaze

• 1½ cups cherry tomatoes, halved

• 4 fresh basil leaves (or more, to taste)

• Salt & freshly cracked black pepper

• Optional: garlic clove (thinly sliced or minced), flaky salt

Instructions

1. Preheat the oven

   Set to 400°F (200°C). Line a baking dish or tray with parchment or if not using, sprinkle oil on the bottom of the dish.

2. Prepare the mushrooms

   Gently wash the mushrooms clean. Remove stems if attached.

   Place caps gill-side up in the baking dish.

3. Season generously

   Drizzle each mushroom with olive oil, letting it pool slightly in the center.

   Sprinkle with salt and black pepper.

   (Add a few slices of garlic now, if using.)

4. Add the tomatoes

   Scatter the halved cherry tomatoes over and around the mushrooms.

5. Drizzle each mushroom with thick balsamic.

6. Bake

   Roast for 20–25 minutes, until the mushrooms are tender and juicy and the tomatoes have softened and blistered.

7. Remove from the oven. Top each with a fresh basil leaf (or gently tear and scatter).

8. Rest & serve

   Let sit for 5 minutes. Finish with flaky salt if desired.

Serving ideas:

• With crusty bread to soak up the juices

• Alongside soft polenta or mashed potatoes

• As a light main with a simple green salad

• Tucked into warm sourdough with a smear of ricotta