This is the easiest and tastiest way to roast portobello mushrooms!
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.
Serves 4
Ingredients:
- 4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel
- melted ghee, 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:
Preheat the oven to 400°F and place an aluminum foil-lined rimmed baking sheet on the middle rack.
Grab the mushrooms, remove the stems…
…scrape out the gills with a spoon…
…and flip the caps gill-side down.
Cut a shallow “X” on the top of each mushroom…
…brush the whole cap (top and bottom) with melted fat…
…and season both sides with salt and pepper.
Sprinkle 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, flip the mushrooms and then cook them for an additional 10 minutes (20 minutes total).
When the mushrooms are done roasting, slice them up and squeeze on some lemon juice. (If you are adding minced fresh herbs, do it now!)
Or you can keep them whole and use them as hamburger buns for Big-O Bacon Burgers or Nomster Burgers!
Easy and tasty – just how I like it!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Roasted Portobello Mushrooms
Ingredients
- 4 large Portobello mushrooms wiped clean with a damp cloth or paper towel
- Melted ghee melted coconut oil, or your favorite fat
- Kosher salt
- Freshly ground pepper
- Sunny Paris seasoning or your favorite salt-free herb blend
- Lemon or lime juice or your favorite vinegar
- Minced fresh herbs optional
Instructions
- Preheat the oven to 400 F and place an aluminum foil- or parchment-lined baking sheet on the middle rack.
- Grab the mushrooms and remove the stems, scrape the gills out with a spoon, and flip the caps gill-side down.
- Cut a shallow “X” on the top of each mushroom, brush the whole cap (top and bottom) with melted fat, and season both sides with salt and pepper.
- Sprinkle some Sunny Paris seasoning (or your favorite salt-free herb blend) on the caps before sticking them on the hot baking tray in the oven, gill-side up.
- Roast the 'shrooms for 10 minutes, and then flip them over to cook for an additional 10 minutes (20 minutes total). If you're using the cooked caps as buns, you're done!
- If you're serving the 'shrooms as a side dish, slice them up and squeeze on some lemon juice and minced fresh herbs.
