Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's new cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Pre-Order

Arrow

Amazon | B&N | Bookshop
Indiebound | Books-a-million

Roasted Lemon-Thyme Portobello Mushrooms

Email Roasted Lemon-Thyme Portobellos

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Roasted Lemon-Thyme Portobello Mushrooms

From The Can’t Cook Book

Active Time: 5 minutes   |   Total Time: 30 minutes   |   Serves 4  |  Vegan  |  Gluten Free

Ingredients
  • 4 large portobello mushrooms
  • 2 tablespoons unsalted butter or plant-based butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves (about 4 sprigs)
Instructions

Heat the oven (with the oven rack in the middle) to 425°F. Break off and discard the stems at the base of the mushrooms. Using a damp paper towel, wipe off any visible dirt. Place the caps, tops up, in a roasting pan large enough to hold them in a single layer.

In a small skillet, combine the butter, lemon juice, salt, and pepper. Pull the thyme leaves from their stems and add. Turn the heat to medium and melt the butter, then remove the pan from the heat. (If you like, make double the amount of lemon butter and use the extra for serving.)

Using a pastry brush or a spoon, brush some of the melted butter over the mushroom caps just to coat. Flip them over and brush the undersides with the remaining butter. Transfer to the oven and roast until the mushrooms are tender and the centers are easily pierced with the tip of a paring knife, 25 to 30 minutes. Transfer to a cutting board, slice, and serve.

This recipe was printed from:
https://jessicaseinfeld.com//recipes/roasted-lemon-thyme-portobello-mushrooms

Want Something Else?

Beet Salad with Walnuts and Dill
Beet Salad

Active: 15 minutes  |  Total: 1 hour 15 minutes