Roasted Portabella Mushrooms Recipes

AMAZING PORTOBELLO MUSHROOM RECIPE

Steps:

• Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
• In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
• Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
• After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!

ROASTED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
• 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 1/2 inch slices.

MARINATED ROASTED PORTOBELLOS

Steps:

• Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
• Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.

ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven or toaster oven to 425 degrees F (220 degrees C).
• Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
• Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

OVEN ROASTED BABY PORTOBELLO MUSHROOMS WITH GARLIC

Steps:

• Preheat oven at 400°F. Pop off the stems from the baby portobello mushrooms. I wouldn't use a knife here because if you just cut it off, you won't have a lot of space for the garlic-y goodness. Toss mushrooms in olive oil. Sprinkle garlic inside the mushroom caps as if they were cups. When cooked, the mushroom caps will be filled with mushroom juice and cooked garlic! Place on baking sheet and pop in oven for 10-15 minutes or until mushrooms are tender. The timing really depends on the oven. I've made this in several different ovens before, and it's almost different every time. So start checking tenderness at 10 mins. Serve!

CRAVE-WORTHY ROASTED MUSHROOMS

Steps:

• Heat the oven to 400 degrees F. Set aside a large nonstick baking sheet. Alternatively, line a large baking sheet with aluminum foil or non-stick baking mat.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
• Toss mushrooms onto a large baking sheet with the olive oil, bay leaves and thyme. Stir until mushrooms are well coated. Don't worry if it seems like all the oil you just added disappears. As they cook, they will release the oil.
• Spread the mushrooms and herbs into one layer then roast, occasionally stirring, until mostly browned and any liquid released from the mushrooms has evaporated from the pan, 20 to 25 minutes.
• Stir in the garlic, salt and pepper then roast another 5 to 10 minutes or until the garlic is toasted and mushrooms browned. Serve with chives and lemon zest sprinkled on top.

ROASTED PORTABELLA CAPS

Steps:

• Preheat oven to 450. Spray a cooking sheet or roasting pan. (To lessen the mess, consider lining it with parchment paper instead.) Place mushrooms gill-side up on the pan. Sprinkle with a little salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, 1/8 t. salt and some pepper. Remove mushrooms from oven. Top each with 2 T. of crumb mixture, spreading evenly. Return to oven and cook until browned, about 5 minutes.

ROASTED PORTOBELLO CAPS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

ROASTED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 F and place an aluminum foil- or parchment-lined baking sheet on the middle rack.
• Grab the mushrooms and remove the stems, scrape the gills out with a spoon, and flip the caps gill-side down.
• Cut a shallow "X" on the top of each mushroom, brush the whole cap (top and bottom) with melted fat, and season both sides with salt and pepper.
• Sprinkle some Sunny Paris seasoning (or your favorite salt-free herb blend) on the caps before sticking them on the hot baking tray in the oven, gill-side up.
• Roast the 'shrooms for 10 minutes, and then flip them over to cook for an additional 10 minutes (20 minutes total). If you're using the cooked caps as buns, you're done!
• If you're serving the 'shrooms as a side dish, slice them up and squeeze on some lemon juice and minced fresh herbs.

PERFECT ROASTED MUSHROOMS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
• Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

ROASTED PORTOBELLOS WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.

EASY ROASTED PORTOBELLO MUSHROOMS WITH EGGS

Steps:

• Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Remove the stem and wipe the top and sides of each mushroom cap with a damp paper towel to brush off any dirt. Lightly brush with about 2 teaspoons of olive oil and season both sides of the mushrooms with salt and pepper. Bake the mushrooms bottom-up until tender and juices are collecting in the center, about 25 minutes.
• Just before serving, heat a non-stick skillet over medium heat. Add a little oil, and then crack the eggs into the pan. Cook until the egg white is opaque and the yolk still runny, 1 to 2 minutes.

ROASTED PORTOBELLO MUSHROOMS

Steps:

• 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.

ROASTED PORTABELLA MUSHROOMS

Steps:

• PREPARE THE MUSHROOMS.
• Remove the stems from the mushrooms.
• With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
• Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
• When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
• While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
• PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
• In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
• Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
• Using a julienne peeler or spiralizer, make the zucchini noodles.
• If the zucchini is particularly watery, you can blot it with a paper towel.
• Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
• Season with salt and pepper.
• PUT IT ALL TOGETHER.
• Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
• Plate the mushrooms, top with zucchini tomato mixture.
• Sprinkle with toasted pine nuts, cheese and fresh parsley.