Roasted Portabella Mushrooms Recipes

ROASTED PORTOBELLO MUSHROOMS (OIL-FREE)

Steps:

• Preheat oven to 450F (or 425F if using convect).If using air fryer, preheat to 390F (or highest, if lower than 390F).
• When preheating, gently rinse the mushrooms and rub any dirt spots away with a paper towel. Trim the stems as needed so that the mushrooms will sit flat when gills-side down.
• If using an oven: once the oven is preheated, place the mushrooms on a lined baking sheet, gills-side down, into the oven.Bake for 10 minutes. Carefully flip the mushroom caps so that they are gills-side-up (like a bowl). Bake again for 10-12 minutes.
• If using an air fryer: after the air fryer has preheated for 4 minutes, place the mushrooms in the air fryer basked gills-side down.Air fry for 8 minutes at 390F. Carefully flip the mushroom caps so they are gills-side-up (like a bowl). Air fry for 8 more minutes.
• Remove the mushrooms when they are cooked through (if you're unsure, slice a piece and taste it. The mushroom should be tender and juicy.
• Slice and season the mushroom caps with salt, pepper, and lemon juice (if using) right before serving.

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.

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 RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.
• Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.
• Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom's inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom's gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.
• Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.
• Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
• Serve while they are still warm.

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.

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 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.

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.