Description
A quick and easy recipe for perfect roasted portobello mushrooms. You just need a few ingredients and 20 minutes!
Ingredients
Scale
4 large portobello mushrooms
1 tablespoon olive oil
Kosher salt and black pepper
Instructions
- Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
- Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
- Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.
Notes
Make-Ahead Instructions
Roasted portobello mushrooms are best eaten warm, right after roasting. But you can absolutely make these ahead of time (they’re a great addition to meal prep). Store roasted portobello mushrooms in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Roasting
Nutrition
- Serving Size: 1 mushroom
- Calories: 50
- Sugar: 0g
- Sodium: 291mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg