Balsamic & Sun-Dried Tomato Portobello Mushrooms
- Cook Time: 15 - 20 minutes
- Servings: 5
- Course: Side Dish
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
Ingredients
- 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
Directions
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.
Back to top