Champagne Vinegar-Roasted Baby Bellas

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

The vinegar adds just the right edge to the rustic flavor of baby portobellos, and mushrooms are so rich in antioxidants that there’s every reason to enjoy them as often as possible. And, these are also delicious served chilled, which makes them perfect to take along on a picnic at your local green during a concert.


  • 1 pound baby portobello mushrooms (about 16 mushrooms)
  • 2 teaspoons avocado oil or extra-virgin olive oil
  • 1 tablespoon champagne vinegar
  • Sea salt and pepper


  1. Center the oven rack. Preheat the oven to 450°F.
  2. Rinse the mushrooms to remove any sand. Drain and turn into a bowl. Drizzle the oil and the vinegar evenly over the mushrooms, then sprinkle them with sea salt and pepper. Toss to coat. Spray a glass baking dish with olive oil spray. Turn the mushrooms and the juices into the prepared baking dish. Bake in the preheated oven for about 12-14 minutes, until fork-tender. When cooled enough to taste, taste for seasonings. Serve hot or chilled.