Marinated Roasted Portobellos2014-08-06
- Yield : 4 servings
- Cook Time : 10m
- Ready In : 40m
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- 6 portobello mushrooms
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 pinch sugar
- 2 sprigs fresh thyme
- 2 small cloves garlic, minced
- Kosher salt
Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.