Roasted Portobello Mushrooms
Deeply savory mushrooms finished with a bright herb vinaigrette
Why This Recipe Works
Scoring the mushroom caps before they hit the oven helps wick away moisture, allowing them to brown and concentrate their flavor without becoming rubbery. Preheating the baking sheet gives them a head start on caramelization for a meaty, satisfying result.
Instructions
Adjust the oven rack to the lower-middle position and heat the oven to 450°F. Place a large rimmed baking sheet inside while it preheats.
Wipe the mushroom caps clean and score the tops in a diamond pattern about 1/8-inch deep. Brush both sides of the caps with the larger portion of olive oil and season with salt and pepper.
Carefully place the mushrooms gill-side down on the preheated baking sheet. Roast until the mushrooms are tender and well-browned, about 20 to 25 minutes.
Whisk the remaining oil, vinegar, parsley, thyme, and garlic together in a large bowl.
Slice the mushrooms into 1/2-inch strips and toss with the vinaigrette. Serve warm or at room temperature.
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container for up to 3 days; reheating is not necessary.
