Roasted Portobello Mushrooms
A quick and easy roasted portobello mushroom recipe that makes a perfect side dish or vegetarian main course. Ready in 20 minutes with minimal work, but endless variations.
Servings: 4 servings
Calories: 75kcal
Ingredients
- 4 portobello mushroom caps
- 2 Tablespoons olive oil
- ⅓ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper (optional).
- Remove the stems from the mushrooms. Using a spoon, carefully scrape out the gills.
- Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.
- Bake for 15 to 20 minutes until tender. Flip halfway through baking. Slice mushrooms in ½ inch slices (optional)
Notes
- See post for recipe variations
- Properly stored in an airtight container, cooked mushrooms will last for 3 to 5 days in the refrigerator.
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