I love the meatiness of roasted Portobello mushrooms but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and dirty method that does the trick.
Once these ‘shrooms are roasted, I slice them up and drizzle on my favorite vinegar or spritz on some lemon or lime juice. Voila! Easy and tasty side dish! Alternatively, you can use the caps as “bread” for Paleo sandwiches since they come out nice and flat.
Follow the jump for the pics and steps!
Here’s what I gathered to roast 4 caps:
- 4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel
- Virgin Red Palm oil, melted coconut oil, or your favorite fat
- Kosher salt
- Freshly ground pepper
- Sunny Paris seasoning or your favorite chopped fresh herbs (optional)
- Lemon or lime juice or your favorite vinegar
Here’s how I made them:
I preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack.
I grabbed the mushrooms, removed the stems…
…scraped out the gills with a spoon…
…and flipped the caps gill-side down.
I cut a shallow “X” on the top of each mushroom…
…brushed the whole cap (top and bottom) with oil…
…and seasoned both sides with salt and pepper.
I also sprinkled some Sunny Paris seasoning on the caps before sticking them on the hot baking tray in the oven, gill-side up.
After 10 minutes of roasting, I flipped the mushrooms and then cooked them for an additional 10 minutes (20 minutes total).
When the mushrooms were finished roasting, I sliced them up and squeezed on some lemon juice. (If you are adding minced fresh herbs, do it now!)
Easy and tasty — just how I like it!