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Balsamic & Sun-Dried Tomato Portobello Mushrooms

  • Cook Time: 15 - 20 minutes
  • Servings: 5
  • Course: Side Dish

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Reynolds Kitchens tip

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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


Step 1

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.

Step 2

BLEND all ingredients except mushrooms in a food processor or blender. Pour mixture into oven bag.

Step 3

PLACE mushrooms in oven bag.

Step 4

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.

Step 5

BAKE to minutes or until mushrooms are tender.

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