Roasted Portobello Mushrooms with Greek Flavors
Meaty roasted mushrooms brightened with lemon, oregano, and briny olives
Why This Recipe Works
High-heat roasting concentrates the earthy juices of portobello mushrooms, giving them a texture remarkably similar to steak. This Greek-inspired finish uses lemon and kalamata olives to provide a sharp, salty contrast to the rich mushrooms.
Instructions
Adjust an oven rack to the middle position and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Arrange the caps gill-side down on the prepared baking sheet.
Roast the mushrooms until they are tender and have released their liquid, about 20 to 25 minutes. The caps should look slightly shrunken and deeply browned.
While the mushrooms roast, whisk the lemon juice, olive oil, oregano, and garlic together in a large bowl to create the dressing.
Transfer the roasted mushrooms to a cutting board and slice them into half-inch thick strips. Add the warm mushroom slices and the chopped olives to the bowl with the dressing.
Toss gently to coat the mushrooms thoroughly and serve immediately while still warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days; serve cold or gently reheated.
