BAKED PORTOBELLO MUSHROOMS
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
These are so dramatic. I like to leave the stems on. Serve one per person on a big platter, as you would a shared steak. Slice one but leave the rest whole for effect. Juicy and flavorful, these gigantic mushrooms go nicely with a salad and some good bread.
Rinse the mushrooms and wipe dry. Trim off bottom of stems. Gill side up, place them on a cookie sheet or baking pan lined with foil.
thyme, fresh or dried
garlic, chopped fine, or garlic powder
black pepper, freshly ground
Sprinkle olive oil over the mushrooms., then sprinkle on seasonings.
350 degrees, 25-30 minutes.