Balsamic & Sun-Dried Tomato Portobello Mushrooms
- Cook Time: 15 - 20 minutes
- Servings: 5
- Course: Side Dish
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- 1 tablespoon flour
- 1/2 cup water
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 6 sun-dried tomatoes in oil, drained and chopped
- 6 sweet basil leaves, chopped
- 2 cloves garlic, sliced
- 5 large portobello mushrooms, stems removed
PREHEAT oven to 375°F. Place Reynolds® Oven Bag, Large Size in 13x9x2-inch baking dish with opening towards wide side of dish; set aside.
BLEND all ingredients except mushrooms in a food processor or blender. Pour mixture into oven bag.
PLACE mushrooms in oven bag.
CLOSE oven bag with nylon tie. Turn bag to coat mushrooms in sauce. Arrange mushrooms evenly with top sides facing up. Cut six 1/2-inch slits in bag; tuck ends of bag in dish.
BAKE to minutes or until mushrooms are tender.
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