Roasted Lemon-Thyme Portobello Mushrooms
From The Can’t Cook Book
Active Time: 5 minutes | Total Time: 30 minutes | Serves 4 | Vegan | Gluten Free
- 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)
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.
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