Roasted Mushrooms with Rosemary & Thyme


Adapted from

Serves 3-4


  • 4 portabella mushrooms
  • 2 cloves garlic
  • 1 small red onion, finely diced
  • ½ red or orange bell pepper, finely diced
  • 1 small red chili pepper, finely diced
  • 1 tsp dried rosemary or 1 spring, fresh
  • 4 springs Thyme fresh, or 1 tsp dried
  • 2-3 tbsp Sherry, optional
  • Drizzle canola or grape seed oil (for high heat)
  • Salt & pepper to taste


  1. Preheat the oven to 400˚F and line a baking sheet with foil.
  2. Clean mushrooms carefully and peel off the skins, removing the stems and place them into a baking dish.
  3. Cut or press the garlic, spreading a little on each mushroom. Sprinkle on the onion, bell pepper, chili pepper and herbs in the mushroom caps. You may also add herbs under and around the caps.
  4. Sprinkle Sherry and oil over each mushroom. Season with salt and pepper.
  5. Bake for 20 minutes and serve warm. Can top with an optional tapenade or hummus spread.

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