- Course: Antipasto/Mezze, Hot Appetizer, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 10 Times
Can be made ahead of time.
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.
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.
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.
Nutritional information does not include Seasoning Salt. For nutritional information on Seasoning Salt, please follow the link above.