Ingredients
8 trimmed portobello mushrooms
1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1 sprig rosemary, torn into pieces
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
Preparation
Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.
