Roasted Portobello Mushrooms (oil-free)
These roasted portobello mushrooms are tender, juicy, and very concentrated in flavor. They work well in a buddha bowl, a salad, or even on their own. And the recipe couldn’t be simpler.
Servings: 2
Ingredients
- 2 portobello mushroom caps
- salt (optional) to taste
- ground black pepper (optional) to taste
- lemon juice (optional) to taste
Instructions
- Preheat oven to 450F (or 425F if using convect).If using air fryer, preheat to 390F (or highest, if lower than 390F).
- When preheating, gently rinse the mushrooms and rub any dirt spots away with a paper towel. Trim the stems as needed so that the mushrooms will sit flat when gills-side down.
- If using an oven: once the oven is preheated, place the mushrooms on a lined baking sheet, gills-side down, into the oven.Bake for 10 minutes. Carefully flip the mushroom caps so that they are gills-side-up (like a bowl). Bake again for 10-12 minutes.
- If using an air fryer: after the air fryer has preheated for 4 minutes, place the mushrooms in the air fryer basked gills-side down.Air fry for 8 minutes at 390F. Carefully flip the mushroom caps so they are gills-side-up (like a bowl). Air fry for 8 more minutes.
- Remove the mushrooms when they are cooked through (if you're unsure, slice a piece and taste it. The mushroom should be tender and juicy.
- Slice and season the mushroom caps with salt, pepper, and lemon juice (if using) right before serving.