Roasted Portobello Mushrooms and Asparagus

This recipe is a bit of a happy accident. While trying to cook a different recipe I accidentally bought too many Portobello mushrooms and then, when the recipe was a wash, had extra left over as well. I cut them up, used the extra asparagus from another dish and threw it in the oven.

The two tastes and textures have a nice contrast and the faux-vinaigrette brings out the best of both. It's a fairly quick and easy side dish if you are busy on the stovetop.


  • 3 large Portabello mushrooms
  • 1 bunch asparagus
  • olive oil
  • balsamic vinegar
  • dried thyme
  • salt
  • pepper


Heat the oven to 425 degrees.

Clean the Portabello mushrooms, remove stems scrape out the gills. Chop into 1' cubes including stem. Place in a large bowl.

Pour enough olive oil in the bowl to lightly cover the mushrooms then a healthy dash of balsamic vinegar. Add a bit of tyme, salt and freshly ground bell pepper. Mix until mushrooms are evenly coated. Set aside.

Snap the woody ends off the asparagus and cut into 1.5' pieces. Place in a bowl and cover lightly with olive oil. Add salt and freshly ground pepper and mix until evenly coated.

Cover the bottom of an 18" X 13" roasting pan with aluminum foil. Cover one half of the pan with a single even layer of the mushrooms and the other half with a single even layer of the asparagus.

Place in the middle rack of the oven and cook for 12 to 15 minutes.

Remove, place both mushrooms and asparagus in a bowl. Mix and serve.