Baked Portobello Mushroom Caps with Garlic and Paprika

DSC_00014 portobello mushroom caps
2 cloves garlic; crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 Tablespoon paprika
1 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1 teaspoon honey
1/4 onion; thinly sliced

Preheat oven to 400. Rinse mushrooms and lay stem side down on a kitchen towel/paper towel to drain. Combine remaining ingredients except onions in a small bowl and set aside. Remove the stems from the mushroom caps by gently applying sideways pressure from one side then the opposite side. The stems should “pop” off. Save the stems to use for another meal/side dish (I am planning on chopping and sautéing with onions and adding an egg in the morning as a breakfast treat). Place the mushroom caps on a medium sized baking pan. Put a tablespoon full of the spice sauce in each cap and lightly spread around with back of spoon. Sprinkle the interior with the sliced onions. Bake for 15 minutes. If the caps are filled with “juice” take a knife and stab through to allow the water to drain but the bulk of the flavor stay in the cap.  I ate my cap on a bed of lettuce and with a homegrown heirloom tomato with rosemary and garlic roasted potatoes on the side. Xav had a monster sandwich on a homemade roll with lettuce, homegrown heirloom tomato and provolone cheese with a side of the rosemary and garlic roasted potatoes.
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One thought on “Baked Portobello Mushroom Caps with Garlic and Paprika

  1. Pingback: Gingered Carrot and Beet Soup | LivingNaturaLena

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