I was in a unique grocery conundrum this weekend. A quick trip to Costco netted me some beautiful looking portobello mushrooms, among other items. But I was out of things like herbs, fresh garlic, etc. So, what to do for dinner? I turned to my spice rack for the answer. And bonus, this recipe is ridiculously easy.
The photo doesn’t look so hot, but the mushrooms were flavourful and juicy. Serve them with some bread, rice, quinoa or other carbs, and (if you want to be really healthy) some salad greens or maybe some sautéed vegetables.
Baked portobello mushrooms
Serving size – 1 or 2 whole mushrooms per person
thyme (dried, ’cause I didn’t have any fresh)
garlic powder (’cause I ran out of fresh garlic)
freshly ground black pepper
Clean your mushrooms and trim the stems. I actually left the stems on and just cut off part of the bottom, but if you prefer you can remove the stems competely.
To make this recipe easy, and have less clean up, I lined the pan with tin foil and seasoned the mushrooms right on the pan. Also, preheat the oven to 350 degrees F.
With the gill side up, lightly dust the mushrooms with the spices and liberally add olive oil into the hollow of the mushroom. Let the olive oil soak in for a bit (say 30 seconds or so), then flip the mushrooms over and repeat. Make sure the mushrooms get a good coat of olive oil.
Pop the mushrooms into the oven and bake for 20 minutes.
Portobello mushrooms are a lot like steaks – they’re thick and have a meaty texture, and like an unrested steak, juice will come out when you slice it. Serve them sliced or whole. Sliced will give you better colour on the plate as when whole it looks like one dark blob (see my photo for proof), but serving them whole will be more impressive in a “wow that’s a giant mushroom” kind of way.