Baked Portobello Mushrooms

Portobello is a big cultivated mushroom. This recipe adapted from Epicurious. Very good hot, cool or cold, like appetizer or side dish.

Baked Portobello Mushrooms

4 4- to 5-inch-diameter Portobello mushrooms, stemmed
1/3 cup extra-virgin olive oil
2 garlic cloves, chopped
8 fresh rosemary sprigs
8 fresh thyme sprigs

Preheat oven to 400°F. Brush mushrooms all over with olive oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2 thyme sprigs on each. Roast mushrooms until tender, about 25 minutes.

Related Posts Plugin for WordPress, Blogger...
Print Friendly

One Response to “Baked Portobello Mushrooms”

  1. […] (web) soup Jack-o-Lantern bread Mashed potato ghosts Backed Portobello (mud) Swedish meatballs (eyes) (Devil)ed eggs with smocked salmon, red onion, capers and mustard […]

Leave a Reply