Roasted Portobellos

PREP: 20 minutes | YIELD: serves 4


Adapted from Vegetable Simple by Eric Ripert

PREP: 20 minutes

YIELD: serves 4



  • 8 medium Portobello mushrooms, thoroughly cleaned and stems removed
  • Fine Sea salt, to taste
  • Freshly Ground black pepper, to taste
  • 2 Garlic cloves, peeled and thinly sliced
  • 8-16 sprigs Thyme
  • ¼ cup Extra-virgin olive oil



  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a baking dish, arrange the mushrooms, gill side up, in a single layer.
  3. Season the mushrooms with salt and pepper, to taste.
  4. Place 2-3 slices of garlic and 1-2 sprigs of thyme over each cap.
  5. Drizzle each mushroom with ½ Tablespoon olive oil.
  6. Transfer the baking dish to the oven and roast until the flesh is very tender, about 8-10 minutes.
  7. Remove from the oven, arrange on a platter, and spoon the cooking juices over the top. Serve hot.



Portobellos can be served alone, or as a great steak and burger substitute.

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