Roasted Portobello Mushrooms
This Roasted Portobello Mushrooms recipe features slices of hearty mushroom caps seasoned with a blend of herbs and spices.
Ingredients
- 4 portobello mushroom caps
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400F.
- Slice portobello mushroom caps. Place in a large mixing bowl.
- Mix sliced mushrooms, olive oil, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Transfer to a lined baking sheet.
- Roast for 15 minutes, until golden brown.
Notes
Storage
- Refrigerator Storage: Store leftover mushrooms in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the stove until heated through.
- Freezer Storage: Allow them to cool completely, then transfer them to an airtight container or a freezer safe bag. They can be frozen for up to three months. To reheat, thaw them in the refrigerator overnight and then warm them in the oven until heated through.
Tips and Tricks
- Don’t overcrowd - Arrange the mushroom slices in a single layer on the baking sheet to ensure they roast evenly and develop a nice golden brown color.
- Use a lined baking sheet - Line your baking sheet with parchment paper or a silicone baking mat. It prevents the mushrooms from sticking and makes for easier cleanup.
- Turn once - Turn the mushrooms halfway through roasting to ensure they cook evenly on both sides and develop a beautiful, caramelized exterior.
- Check for doneness - Keep an eye on the mushrooms towards the end of the cooking time to avoid overcooking, as they can become too soft and lose their texture.
Did You Make This Recipe?
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