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Baked Mushroom Caps

This recipe features large, firm mushroom caps roasted until smoky and tender, allowing their earthy umami flavor to shine. The mushrooms are simply seasoned with olive oil, garlic, salt, pepper, and herbs, then baked to develop a golden, slightly shriveled exterior with juicy, flavorful interiors. The final dish has a satisfying, meaty texture with a rich, smoky aroma, perfect as a snack, side, or main course.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Universal
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 large mushroom caps Select firm, smooth caps
  • 2 tablespoons olive oil Extra virgin preferred
  • 3 cloves garlic Finely minced
  • 1 teaspoon salt Coarse sea salt recommended
  • 1/2 teaspoon black pepper Freshly cracked
  • 1 teaspoon dried thyme or rosemary Optional, for added aroma
  • 1 lemon lemon juice Freshly squeezed

Equipment

  • Baking tray
  • Parchment paper
  • Small bowl
  • Brush or spoon
  • Oven

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. Gently wipe the mushroom caps with a damp cloth to remove any dirt, then remove the stems if desired, leaving the caps intact.
  3. In a small bowl, whisk together olive oil, minced garlic, salt, pepper, and herbs until well combined.
  4. Use a brush or the back of a spoon to evenly coat each mushroom cap with the seasoned oil mixture, focusing on the gills and edges.
  5. Arrange the caps upside down on the prepared baking tray, spacing them apart so they roast evenly.
  6. Bake in the oven for about 15-20 minutes, until the caps look slightly shriveled and the edges are golden brown, emitting a fragrant earthy aroma.
  7. If the tops appear pale, briefly broil for 1-2 minutes to achieve a slightly charred, smoky surface, watching carefully to prevent burning.
  8. Remove the mushrooms from the oven and let them rest for 3-5 minutes; this helps juices settle and enhances flavor.
  9. Squeeze fresh lemon juice over the caps for brightness, then sprinkle with additional herbs if desired.
  10. Serve the baked mushroom caps warm, as a flavorful snack, side, or main dish, enjoying their smoky, juicy interior and tender exterior.