Roasted Portobello Caps

Recipe from

Oxmoor House


6 portobello mushroom caps
3 to 4 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper


Place mushroom caps in a large bowl. Drizzle with oil and sprinkle with seasonings. Toss gently, being careful not to tear mushrooms. Arrange mushrooms, cavity side down, in a single layer in a jellyroll pan or shallow roasting pan.

Roast at 450° for 15 minutes, turning once.