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Balsamic Butter Glazed Portobellos with Brussels Sprouts

Active Time: 30 minutes
Total Time: 30 minutes
  • Vegetarian
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Why we love it:

Put this recipe literally, or proverbially, in your back pocket. It’s so easy, with so few ingredients, but delivers such a big return in tastiness. Mushrooms soak up so much flavor when marinated and the texture is very tender once cooked.

Ingredients

  • 5 Tablespoons Balsamic Vinegar (divided)
  • 2 teaspoons Kosher Salt (divided)
  • 314 cups Water (divided)
  • 114 pounds Portobello Mushroom
  • 1 cup Farro
  • 14 cup Unsalted Butter (divided)
  • 1 pound Brussels Sprouts
  • 1 teaspoon Extra Virgin Olive Oil
  • Maldon Sea Salt (or other flaky salt, optional for sprinkling over top)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 400 DEGREES
  • 2. MARINADE

    In a tupperware or airtight glass container, combine 2 Tablespoons of balsamic vinegar and 1 teaspoon of kosher salt with ¼ cup of cold water.

    Dust the mushrooms clean with a dry towel. Remove the stems (save for stock!). If the caps are larger than about 4 inches in diameter or thicker than ¾ of an inch, let’s slice them. Slice into 3 - 5 strips but hold your knife on a 45 degree angle and slice through the cap that way.

    Ideally - marinate for 45 minutes to 1 hour. If you don't have time to marinate it, skip this step entirely and don’t waste the ingredients on the marinade!

  • 3. FARRO

    While the mushrooms marinate, boil farro with 3 cups of water and ½ teaspoon of salt for about 25 minutes or until tender but still with a bite to it. Drain. If desired, toss with a dot of butter or olive oil but the sauce will go on top to season it.

  • 4. BRUSSELS

    Slice off the stem end and cut in ½. Place on a baking sheet and toss with olive oil and a ½ teaspoon of salt. Place in the oven and roast for 25 minutes, stirring once or twice until tender and crispy on the edges.

  • 5. SEAR

    Remove the mushroom pieces from the marinade and use paper towels to pat them dry. Set a large skillet over medium heat, then add 2 Tablespoons of butter. When it’s melted, add the mushrooms. Cook for about 4 - 5 minutes, until the bottom of the mushrooms are golden, with some char around the edges. Rotate the pan and lower the heat if needed, to avoid any burning.

    Flip the mushrooms and keep cooking for another 6 - 7 minutes, flip a few more times as needed until they’re tender and cooked through.

    When done cooking, add the remaining butter (about 3 Tablespoons butter) and 3 Tablespoons of balsamic to the pan and stir until the butter has melted and it starts to look like sauce. Flip to coat. Simmer gently over medium low, until the sauce reduces a bit.

  • 6. SERVING

    Finish mushrooms with a big pinch of salt - kosher, or fancy Maldon sea salt. Serve over farro, spooning the sauce over top and put the brussels sprouts on the side.

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Substitutions

  • PESCATARIAN:
    salmon, cod, or shrimp. Only marinate for about 20 minutes and cook just until fish is done. Add butter and vinegar right away so you don’t overcook it
  • MUSHROOMS:
    try with eggplant, thick rounds of sweet potatoes, or cauliflower steaks
  • PROTEIN:
    tofu or tempeh slices would be delicious in this method
  • FARRO:
    any grain of choice, it’s nice to have something to soak up the sauce
  • BRUSSELS:
    whatever your seasonal preference is
  • BALSAMIC:
    white balsamic works - red wine vinegar would also taste great but add a teaspoon of honey to sweeten and thicken the consistency

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Chop the mushrooms into finger food sized bites. If sauce could be a problem, you can sear some of them in a separate pan or remove it before adding the final balsamic and butter to reduce
  • I’ve seen many kids love super crispy brussels leaves - while you prepping them peel a few completely apart so that it’s just a pile of leaves. Toss with olive oil and salt, bake. They’re like chips!
  • Add some broccoli, corn, cauliflower - whatever you kids will accept - to the baking sheet with the brussels sprouts while they’re roasting

For Toddlers

  • Chop mushrooms chicken up finely, you can do this before or after adding the sauce ingredients
  • Combine farro with another splash of water or stock and mash it, or puree it, so it’s a finer consistency
  • Or roast cauliflower with the brussels and mash that for a side dish

For Choosy Eaters

  • Add fruit or a roll to their plate
  • Chop the mushrooms without any evidence of balsamic vinegar or sauce on it. Serve with their favorite dipping sauce
  • Cook some pasta or orzo instead of farro - either in addition or if easier make the swap for the whole family
  • If not vegetarian, cook some chicken in the same manner as the mushrooms (but in a separate batch so the raw chicken doesn’t get on the mushrooms)

Prep Ahead & Use It Up

  1. Marinate overnight or for up to 2 days before cooking
  2. Make the farro ahead of time
  3. Trim the brussels and store in an airtight container for up to 3 days before cooking
  4. Leftovers taste great sliced and chopped up and tossed in with the farro, perhaps with some feta, for a warm salad
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