Roasted Portobello Caps Recipes

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 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 PORTOBELLO CAPS

Steps:

• To make the sundried tomato tapenade: In a blender or food processor combine the reconstituted tomatoes, capers, garlic, basil, and salt and briefly process until mixture forms a coarse puree. With the machine running, add the oil in a slow and steady stream. Transfer the tapenade to a clean container and refrigerate. The tapenade can be made up to 2 weeks in advance. To roast the portobello caps: Preheat the oven to 400 F. Place the mushroom caps on a clean work surface and, using a sharp thin-bladed knife, slice the caps horizontally into 3 pieces. Spread 1 tablespoon of the tapenade on the bottom slice, crumble on 1 tablespoon of the goat cheese, and top with the middle mushroom slice. Layer with the tapenade and goat cheese as before, and cap with the mushroom top. Transfer the mushrooms to an oiled baking sheet and bake for 8 to 10 minutes or until the caps are heated through. To serve: Drizzle 3 teaspoons of basil oil on the bottom of each serving plate, and swirl 2 teaspoons of balsamic vinegar in the oil. Center a mushroom on each plate and garnish with fresh basil leaves.

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 PORTABELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

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.