If you’re looking for a mouthwatering dish that fits right into your gluten-free diet, marinated portobello mushrooms with provolone might be your new favorite go-to. Picture thick mushroom caps soaking up a simple marinade, then topped with a melty layer of provolone cheese. It’s hearty, satisfying, and really easy to pull off in your own kitchen. Whether you’re a mushroom lover or simply want a flavorful, meat-free option, this recipe has you covered.
Ingredients
- 4 large portobello mushroom caps (stems removed, wiped clean)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar (ensure it’s gluten-free)
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices of provolone cheese (double-check the label for gluten-free)
Optional accoutrements
- Chopped fresh parsley for garnish
- A drizzle of extra balsamic vinegar after cooking
Directions
-
Prepare the marinade
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, salt, and black pepper. This blend brings out the mushrooms’ earthy taste while keeping things light. -
Marinate the mushrooms
Place the mushroom caps in a shallow dish, gill side up. Pour the marinade evenly over each cap, then flip them a couple of times to coat all sides. Let them sit for at least 20 minutes, or up to 2 hours in the refrigerator for a deeper flavor. -
Preheat and arrange
Heat your oven to 400°F (about 200°C). Arrange the marinated mushrooms on a baking sheet, gill side down first, so the caps can develop a slightly crispy exterior. -
Roast to perfection
Roast the mushrooms in the oven for 10 minutes. Carefully flip them gill side up, then roast for another 10 minutes. You’ll notice they shrink slightly and release some juices. That’s totally normal and means the mushrooms are getting tender. -
Add the provolone
Remove the mushrooms from the oven, placing a slice of provolone cheese on each cap. Pop them back in for about 2 to 3 minutes, or until the cheese is melted and bubbly. You’ll love the way the cheese mingles with the rich mushroom flavor. -
Finish and serve
Take the mushrooms out of the oven and let them rest for a minute or two. Sprinkle on some fresh parsley, or give them a quick drizzle of balsamic vinegar for extra zing. Serve hot and enjoy.
Nutrition facts
While the exact numbers vary based on the brands you use, here’s a rough estimate per mushroom cap (one serving):
| Nutrient | Approx. Amount |
|---|---|
| Calories | 180–200 kcal |
| Fat | 14–16 g |
| Carbohydrates | 5–7 g |
| Protein | 7–9 g |
| Dietary Fiber | 1–2 g |
| Sodium | 300–400 mg |
These marinated mushrooms have a decent protein boost from the cheese and are naturally gluten-free because portobellos contain no gluten. Always double-check your marinade ingredients, especially vinegars, sauces, and cheeses, to be absolutely certain you remain within gluten-free guidelines.
Final thoughts
This recipe is designed to make your life easier when you want a simple, gluten-free meal that feels both comforting and gourmet. The savory marinade, melted provolone, and the mushroom’s meaty texture create a combination that can stand on its own or pair beautifully with roasted vegetables or a crisp green salad. If you’re craving variety, switch up the seasonings with a dash of chili flakes for heat or fresh herbs like basil for a pop of color.
Frequently asked questions (FAQs)
-
Can I use a grill instead of the oven?
Absolutely. Preheat the grill to medium-high heat, then cook your mushrooms for about 5 minutes on each side. Add the provolone during the last couple of minutes. -
What if I’m vegan or prefer to skip dairy?
You can substitute the provolone with a dairy-free alternative. Many vegan cheeses melt quite well and keep the meal gluten-free and plant-based. -
How long can I store leftovers?
These mushrooms are best enjoyed fresh, but you can store leftovers in an airtight container for up to two days. Reheat gently in the oven at 350°F until warmed through. -
Is there a recommended side dish?
You can serve them with a fresh quinoa salad or roasted sweet potatoes for added nutrients and texture. A simple side of sautéed spinach also works well.
Give this recipe a try, and you’ll see how marinated portobello mushrooms with provolone can become a comforting addition to your gluten-free routine. Enjoy!
Gluten-Free Recipe for Marinated Portobello Mushrooms With Provolone
Ingredients
4 large portobello mushroom caps (stems removed, wiped clean)
1/4 cup olive oil
2 tablespoons balsamic vinegar (ensure it’s gluten-free)
1 clove garlic, minced (or ½ teaspoon garlic powder)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices provolone cheese (double-check the label for gluten-free)
- Optional accoutrements
Chopped fresh parsley for garnish
A drizzle of extra balsamic vinegar after cooking
Directions
- Prepare the marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, salt, and black pepper. This blend brings out the mushrooms’ earthy taste while keeping things light.
- Marinate the mushrooms: Place the mushroom caps in a shallow dish, gill side up. Pour the marinade evenly over each cap, then flip them a couple of times to coat all sides. Let them sit for at least 20 minutes, or up to 2 hours in the refrigerator for a deeper flavor.
- Preheat and arrange: Heat your oven to 400°F (about 200°C). Arrange the marinated mushrooms on a baking sheet, gill side down first, so the caps can develop a slightly crispy exterior.
- Roast to perfection: Roast the mushrooms in the oven for 10 minutes. Carefully flip them gill side up, then roast for another 10 minutes. You’ll notice they shrink slightly and release some juices. That’s totally normal and means the mushrooms are getting tender.
- Add the provolone: Remove the mushrooms from the oven, placing a slice of provolone cheese on each cap. Pop them back in for about 2 to 3 minutes, or until the cheese is melted and bubbly. You’ll love the way the cheese mingles with the rich mushroom flavor.
- Finish and serve: Take the mushrooms out of the oven and let them rest for a minute or two. Sprinkle on some fresh parsley, or give them a quick drizzle of balsamic vinegar for extra zing. Serve hot and enjoy.
