Roasted Portobello Mushrooms – Healthy Seasonal Recipes


Roasted portobellos are one of the easiest and tastiest ways to add veggies into everyday meals. They’re a great meat alternative while also being a great additive to classic meat-based dishes like fajitas, tacos, and even lasagna. 

Why We Love this Recipe

Roasted portobello mushrooms are easy to make, flavorful, and a great way to get more veggies in your meals. Their meaty texture and ability to soak up all kinds of flavor makes them ideal for throwing onto salads, pasta, pizza and more. 

Plus, we tested a variety of roasting techniques and landed on the method that creates the ideal texture and flavor. A few important steps include removing the gills of the mushrooms, roasting gill-side up for most of the time then flipping and finishing them upside down for a just a few minutes.

portobello mushrooms on a wood cutting board

Ingredients Needed for This Recipe 

The ingredient list couldn’t be simpler! 

Portobello Mushrooms

If you can, purchase mushrooms from the bulk bin—that way you can choose the freshest mushrooms. When buying mushrooms, steer clear of any mushrooms that are moist or slimy. Mushrooms should be mildly damp and springy, they should not be mushy or spongey.

Olive oil

I prefer extra-virgin olive oil for its flavor, but you can also use avocado oil or vegetable oil. 

Kosher salt and Black Pepper

I prefer kosher salt in cooking but sea salt will also work well here. If you like things spicy, consider using cayenne or red pepper flakes instead of black pepper. 

Step-By-Step Instructions for this Recipe

  1. Clean the mushrooms by wiping them down with a damp paper towel to remove and brush away any dirt.
  2. Remove the stems and scrape out gills.
  3. Rub oil all over the mushroom caps. 
  4. Season the gill side with salt and pepper.
  5. Arrange mushrooms on a baking sheet, gill side up, and roast until tender and beginning to brown. 
  6. Flip the mushrooms, discarding any accumulated liquid from the caps, and continue to roast until browned, 5 minutes more. 



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