Skillet Roasted Portobello Mushrooms
- Yield 4 servings
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Skillet Roasted Portobello Mushrooms sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel
- Melted ghee, melted coconut oil, or a reliable fat
- Kosher salt
- Freshly ground pepper
- Lemon or lime juice or a reliable vinegar
- Minced fresh herbs, skippable
Method
Warm the oven to 400 F and place an aluminum foil- or parchment-lined baking sheet on the middle rack.
Grab the mushrooms and remove the stems, scrape the gills out with a spoon, and flip the caps gill-side down.
Slice a shallow “X” on the top of each mushroom, brush the whole cap (top and bottom) with melted fat, and season both sides with salt and pepper.
Scatter some Sunny Paris seasoning (or a reliable salt-free herb blend) on the caps before sticking them on the hot baking tray in the oven, gill-side up.
Bake the 'shrooms for 10 minutes, and then flip them over to cook for an additional 10 minutes (20 minutes total). If you're using the cooked caps as buns, you're done!
If you're serving the 'shrooms as a side dish, slice them up and squeeze on some lemon juice and minced fresh herbs.
