LARGE PORTOBELLO MUSHROOM CAPS are ideal for roasting because their size prevents them from drying out. Serve the caps just as they are, or use them as a tasty base for grains or vegetables. A roasted portobello cap can even be used as an unconventional “bun” for a burger.
SERVES 4
INGREDIENTS:
- 8 to 12 portobello mushrooms
- 2 to 3 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons chopped fresh rosemary, thyme, marjoram, oregano, or basil leaves
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 500°F. Lightly oil a large shallow roasting or half sheet pan.
- Carefully remove the stems from the mushrooms. Set aside to use in another recipe or discard. In a small bowl, combine the oil, garlic, and herbs. Brush the caps on both sides with the flavored oil. Place them rounded side up in the pan and sprinkle with salt and pepper to taste.
- Roast for 6 minutes. Turn and roast for another 5 to 6 minutes, until completely cooked through.
- Serve hot.
