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