A delicious, super healthy meal that is ready in under an hour and requires less than 10 ingredients? Yes please! TBH, I’m typically not a mushroom person. I have a hard time accepting them as a protein substitute (although they’re often positioned that way to vegetarians)! However, that was before I discovered this recipe. We are about to have these roasted portobellos for dinner for the third week in a row!
I love a simple recipe and this is the definition of simple. The portobellos soak up all the delicious flavor of the marinade and make a perfect main when paired with roasted asparagus. They would also be absolutely delicious grilled, but I do love the convenience of throwing both the mushrooms and the asparagus in the oven and serving dinner in under 30.
For the portobellos:
- 4-6 portobello mushroom caps, cleaned with stems removed
- 4 cloves garlic, minced
- Two lemons
- 2-3 tbsp roasted jalapeño pepper powder (you could also use chili powder if you don’t have this on hand!)
- 1 tbsp cumin
- 1/4 cup EVOO
- Sea salt and freshly ground black pepper
For the asparagus:
- One bunch asparagus, ends removed
- Balsamic vinegar
- freshly ground black pepper
- Place the portobellos in a container or bag and fill with olive oil, spices, garlic, and lemon juice. Let marinate for 30 minutes to an hour.
- Preheat your oven to 400. Arrange the asparagus on a baking sheet and drizzle with olive oil and balsamic vinegar. Top with pepper.
- Bake portobellos on a large baking sheet for 15 minutes, then flip. Place your asparagus in the oven and cook both for an additional 15 minutes.
- Serve immediately, and top with remaining mushroom juice!
Could this be any easier? Give mushrooms a chance in this recipe, you won’t regret it!