Name: Balsamic Glazed Portobellos
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 large portobello mushroom caps, cleaned and gills removed; 1/3 cup balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon honey; 1 tablespoon low-sodium soy sauce; 3 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1/4 cup vegetable broth; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Savor the rich, umami-packed flavor of portobello mushrooms slow-cooked to perfection in a tangy balsamic glaze. This effortless recipe delivers tender, juicy mushrooms infused with garlic and herbs, ideal for a cozy dinner. Perfect for vegetarians or anyone craving a hearty, healthy dish with minimal prep.

Why You’ll Love This Recipe

This balsamic glazed portobello recipe is a game-changer for busy home cooks who want bold flavors without the fuss. The slow cooker does all the work, transforming simple ingredients into a mouthwatering dish with deep, savory notes. Portobellos soak up the sweet-tangy balsamic glaze, creating a meaty texture that satisfies even the heartiest appetites. It’s versatile—serve as a main, side, or topping for grains or salads. Plus, it’s naturally vegetarian, gluten-free, and low-carb, making it a crowd-pleaser for diverse dietary needs. With minimal cleanup and hands-off cooking, you’ll have more time to relax while your kitchen fills with irresistible aromas.

Recipe Tips and Tricks

Choose large portobellos: Bigger mushrooms hold more glaze and stay juicy.
Clean mushrooms gently: Use a damp paper towel to wipe dirt off; avoid soaking to prevent sogginess.
Marinate overnight: For deeper flavor, prep the glaze and mushrooms the night before.
Check liquid levels: If the glaze reduces too much, add a splash of vegetable broth.
Use a liner: Slow cooker liners make cleanup a breeze.
Don’t skip the garlic: Roasting it in the glaze enhances the dish’s savory depth.
Taste the glaze: Adjust balsamic vinegar or honey to balance sweetness and tang.
Serve warm: Mushrooms are best enjoyed fresh from the slow cooker to retain texture.

Yield: Serves 4

Balsamic Glazed Portobellos

Tender portobello mushrooms slow-cooked in a tangy balsamic glaze, bursting with umami for an easy, hearty vegetarian dish.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 15 minutes

Ingredients

4 large portobello mushroom caps, cleaned and gills removed
1/3 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon low-sodium soy sauce
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 cup vegetable broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Get Excited for Flavor! Start by grabbing your slow cooker and a smile—this dish is about to make your day deliciously easy.
Prep the Mushrooms: Gently wipe portobello caps with a damp paper towel to clean. Remove gills with a spoon for a smoother texture.
Mix the Glaze: In a small bowl, whisk together balsamic vinegar, olive oil, honey, soy sauce, minced garlic, and thyme. Taste and adjust seasoning.
Coat the Mushrooms: Place mushrooms in the slow cooker, cap side up. Pour the glaze evenly over each mushroom, ensuring they’re well-coated.
Add Broth: Pour vegetable broth around the mushrooms to keep the glaze from sticking and to enhance juiciness.
Set and Forget: Cover and cook on low for 4 hours, or until mushrooms are tender and infused with flavor.
Baste for Extra Yum: Halfway through, spoon glaze from the bottom over the mushrooms to boost flavor absorption.
Check Doneness: Mushrooms should be soft but not mushy. If needed, cook an additional 30 minutes.
Garnish and Serve: Transfer mushrooms to a platter, drizzle with glaze, and sprinkle with fresh parsley for a pop of color.
Enjoy the Magic! Serve warm as a main with quinoa, a side with steak, or sliced over a vibrant salad.

Notes

For a thicker glaze, transfer the liquid to a saucepan after cooking and simmer until reduced.
Avoid overcooking to prevent mushrooms from becoming too soft.
If mushrooms release a lot of water, remove the lid for the last 30 minutes to thicken the glaze.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 116Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 258mgCarbohydrates 11gFiber 1gSugar 9gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Portobello mushrooms: Opt for large, firm caps with dark gills for the best texture and flavor absorption.
Balsamic vinegar: Choose a good-quality vinegar for a rich, slightly sweet tang; avoid overly cheap varieties.
Olive oil: Extra virgin olive oil adds a smooth, fruity note to the glaze.
Garlic: Fresh cloves are key for aromatic depth; minced garlic from a jar is less potent.
Honey: A touch of honey balances the vinegar’s acidity; use maple syrup for a vegan alternative.
Soy sauce: Low-sodium soy sauce adds umami without overwhelming saltiness; tamari works for gluten-free diets.
Fresh thyme: Its earthy flavor complements mushrooms; dried thyme is fine but use half the amount.
Vegetable broth: A small amount keeps the glaze from becoming too thick; use homemade or low-sodium store-bought.

Variations and Substitutions

For a twist, swap portobellos for cremini or shiitake mushrooms, though cooking time may vary. Replace balsamic vinegar with red wine vinegar for a sharper tang or apple cider vinegar for a fruitier profile. If honey isn’t your preference, try agave nectar or brown sugar for sweetness. For a vegan dish, ensure your soy sauce is gluten-free or use coconut aminos. Add heat with a pinch of red pepper flakes or smoked paprika for a smoky kick. For a heartier meal, toss in diced onions or bell peppers. If thyme isn’t available, rosemary or oregano can step in. To make it keto-friendly, skip the honey and use a sugar-free sweetener.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to revive the glaze. For longer storage, freeze cooked mushrooms in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Note that texture may soften slightly after freezing, but flavors remain intact.