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Blackberry Balsamic Glazed Portobello Mushrooms

Recipe by: Susan Vierck, featured on Chef AJ live on 1-16-24


  • 4 large portobello mushrooms, cleaned and stems removed
  • 1 cup blackberries
  • 1/4 cup blackberry balsamic
  • 2 tablespoons soy sauce or tamari for a gluten-free option
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste (optional)
  • Fresh parsley for garnish (optional)


  1. Preheat your oven to 375°F 
  2. In a blender, combine blackberries, blackberry balsamic, soy sauce, maple syrup, garlic, thyme, salt, and pepper. Blend until smooth.
  3. Place portobello mushrooms in a baking dish, gill side up.
  4. Pour the blackberry balsamic mixture over the mushrooms, ensuring they are well-coated.
  5. Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender.
  6. Garnish with fresh parsley if desired.
  7. Serve as a main dish or on a bed of quinoa or rice
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