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Roasted or Grilled Portobello Caps Recipe

Cookstr
Course: Antipasto/Mezze, Hot Appetizer, Vegetable
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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 Roasted or Grilled Portobello Caps

Photo by: Joseph DeLeo

Once you’ve roasted or grilled a portobello mushroom cap, the door is open to endless possibilities. Here are the basic techniques and a few suggestions to get you started. While hot, spread the mushrooms with feta or goat cheese and bits of reconstituted sun-dried tomatoes. Slice into wedges and serve on crusty bread.

Yield: Makes 4 grilled or roasted mushrooms

INGREDIENTS

  • 4 medium (about 1 pound) portobello mushrooms, with caps about 3½ inches across
  • 2 tablespoons extra virgin olive oil, or as needed
  • 1 teaspoon Seasoning Salt or kosher or sea salt

  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar, fresh lemon juice, or soy sauce (optional)

Directions

TO ROAST THE MUSHROOM CAPS:

Preheat the oven to 400°F. Remove the stems from the mushrooms and wipe the caps clean, lightly oil a baking pan with some of the olive oil. Rub the remaining oil into the tops of the caps. Sprinkle the mushrooms with salt and pepper.

Place the caps, gill side up, on the baking pan. Roast for 10 minutes. Turn and roast until the mushrooms are tender and well browned, about 15 minutes.

Remove the pan from the oven and sprinkle the mushrooms with vinegar, if desired.

Let cool for 2 to 3 minutes before serving.

TO GRILL THE MUSHROOM CAPS:

Preheat a grill to hot. Rub the oil into all sides of the mushroom caps.(You may need a little more than 2 tablespoons oil for this.) Sprinkle the mushrooms with salt and pepper.

Place the mushrooms, gill side up, near the coolest part of the fire. Grill the caps until well marked and brown, about 8 minutes. Turn the caps and continue grilling until the mushrooms are tender, about 10 minutes. Move the caps occasionally during grilling to prevent overbrowning.

Remove the caps to a platter and sprinkle with vinegar, if desired.

Notes

TO STORE COOKED PORTOBELLOS:

Cool the caps to room temperature and wrap in plastic wrap, then wrap in aluminum foil. Refrigerate for up to 1 week.


© 2000 Amy Farges

Editor's Note

Nutritional information does not include Seasoning Salt. For nutritional information on Seasoning Salt, please follow the link above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

67kcal (3%)
4mg (0%)
0mg (0%)
0mcg RAE (0%)
312mg
1mg
2g
3g
1g
4g
0mg (0%)
9mg (0%)
1g (4%)
5g (8%)
0mg (2%)
FROM THE KITCHEN OF...

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