Roasted Portobello Mushroom Packets with Lemon and Garlic
You do need to allow time to marinate the caps but it’s totally worth it. The original recipe calls for grilling the mushroom packets but I just stuck them in a hot oven. This is a fantastic dish for entertaining because you can make it ahead and serve it at room temperature!
Servings: 3
Ingredients
- ½ cup avocado oil
- 3 tablespoons lemon juice
- 6 garlic cloves pressed through a garlic press
- 1 tablespoon Fines Herbes seasoning
- ½ teaspoon Diamond Crystal kosher salt
- 3 large Portobello mushrooms gills and stems removed, caps wiped clean
Instructions
- Begin prepping the mushroom caps by removing the stems and gills.
- Time to start the marinade! Combine avocado oil, lemon juice, garlic, seasoning, and salt in a large Ziploc gallon bag.
- Add the mushrooms to the marinade and let them sit for an hour.
- Preheat the oven to 400°F a bit before the hour is done. Remove the caps from the marinade and wrap each one in a large piece of foil and place on top of a foil-lined baking tray.
- Place the tray in the oven for 25 minutes. Take the ray out of the oven and let the caps rest in their foil packets for another 10-15 minutes.
- Slice up the mushrooms and use the reserved juices as a sauce!
Nutrition
Calories: 365kcal | Carbohydrates: 10g | Protein: 3g | Fat: 37g | Fiber: 3g | Sugar: 3g