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Balsamic Mushrooms

Mushrooms are done when they are a rich dark mahogany color and most of the liquid has been absorbed.

Prep time:


Cook time:



2 ½ lb whole white mushrooms, washed
½ cup PO Manzanillo extra virgin olive oil
¾ cup PO 18-year aged balsamic vinegar
2 tsp sea salt
½ tsp freshly ground pepper
1 fresh rosemary sprig
¼ cup diced roast red pepper
2 tsp chopped fresh Italian parsley


1. Preheat oven to 400°F
2. In a large bowl, toss mushrooms with PO Manzanillo olive oil, PO 18-year aged balsamic vinegar, salt and pepper until well coated
3. Arrange in a shallow roasting pan in a single layer. Place rosemary sprig in center of mixture
4. Toast for about 1.5 hours, stirring every 10 min to recoat mushrooms.
5. Let cool. Place in serving bow and garnish with red pepper and parsley.