Baked       Portobello Steaks

Yield

4 servings

Time

35 minutes

Ingredients

– 4 medium portobello mushroom caps – 2 tbsp. olive oil – 2 tbsp. BBQ seasoning (use your favorite kind) – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste – 2 tbsp. fresh rosemary leaves

1. Gently wash the portobellos and pat them dry. Remove the stems and some of the white flesh around the rim.

2. Place mushrooms gill side up on a baking tray and season with BBQ seasoning, salt, and pepper.

3. Add rosemary leaves on top and drizzle them with olive oil (about ½ tbsp. per mushroom).

4. Bake at 400°F for 30 minutes. Remove the baked rosemary leaves before serving.

Choose the best mushrooms. To buy the best portobellos, choose ones with a firm cap that is uniform in color and slightly tacky to the touch.

 Use fresh rosemary. You just can't get as much flavor from dried herbs. If possible, use fresh rosemary to impart the best flavor and aroma into this dish.

These Baked Portobello Steaks can be stored in an airtight container in the refrigerator. They will last for about 2 days, but are best when eaten fresh. 

Medium Brush Stroke

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