ROASTED PORTOBELLOS
Adapted from Vegetable Simple by Eric Ripert
PREP: 20 minutes
YIELD: serves 4
Ingredients:
- 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
Instructions:
- Preheat the oven to 450 degrees Fahrenheit.
- In a baking dish, arrange the mushrooms, gill side up, in a single layer.
- Season the mushrooms with salt and pepper, to taste.
- Place 2-3 slices of garlic and 1-2 sprigs of thyme over each cap.
- Drizzle each mushroom with ½ Tablespoon olive oil.
- Transfer the baking dish to the oven and roast until the flesh is very tender, about 8-10 minutes.
- Remove from the oven, arrange on a platter, and spoon the cooking juices over the top. Serve hot.
Notes:
Portobellos can be served alone, or as a great steak and burger substitute.
