Satisfy your palate with these savory roasted portobello mushrooms. This mouthwatering dish is comfort food for every season. It takes just a few minutes of prep to complete this recipe and despite the recipe ingredients, the portobello mushroom flavor is not muttleled or lost. You’ll still get all the earthy, hearty flavor you look for with this variety of mushroom.
Tip: Mushrooms will lose moisture and slightly shrink upon cook. You’ll know they are done when they cut through evenly and are tender to the touch.
The mushrooms in the pictures are from my local farmer’s market. They are in a paper bag, which is the best way to store them. If you purchase them in plastic or some other material, transfer them to a paper bag fold top closed and store in the vegetable bin of you refrigerator. The goal is to keep moisture away from the mushrooms. They should keep for 2 weeks in the refrigerator.
To clean, you’ll want to rinse your mushrooms with cool water and/or dry brush the top of the caps with a soft brush. Do not scrub or submerged in water. Mushrooms easily absorb water and you definitely want your mushrooms to taste more savory than watery and bland. Please check this link for a complete guide on how to clean mushrooms.
Did You Know? When portobellos are young and small, they’re called criminis.
I often serve this as a side dish, but it is perfect to stir into a marinara sauce and eaten over pasta or in a wrap with some other vegetables and grains. These tasty bites of portobello mushroom shouldn’t just be limited to side dishes.
Tip: Substitute Thai basil with the more commonly found sweet basil.
Tip: The mushrooms in this recipe are cut into half inch cubes. Smaller pieces will result in a shorter cook time, so make sure to keep an eye on them in the oven.
Roasted Portobello Mushrooms
Satisfy your palate with these savory roasted portobello mushrooms. It takes just a few minutes of prep to complete this recipe and despite the recipe ingredients, the portobello mushroom flavor is not muttleled or lost. You’ll still get all the earthy, hearty flavor you look for with this variety of mushroom.
- 4 Portobello mushroom caps large
- 1/4 cup olive oil
- 3-4 garlic cloves
- 1/2 cup fresh Thai basil
- sea salt to taste
- black pepper to taste
Chop mushroom caps into half inch cubes
In a large mixing bowl whisk together olive oil, minced garlic, chopped basil, sea salt and black pepper
Add mushrooms to mixing bowl and toss until all of the mushrooms are covered in the mixture
Place contents of mixing bowl on baking sheet in one even layer
Roast in 350 degree oven for 8-10 minutes
Removed from oven and serve
For a more flavorful dish, allow mushrooms to marinate for 1-2 hours in the olive oil mixture.