Golden Mushroom Caps
Golden mushroom caps are a delicious part of the Porcini Stuffed Mushrooms with Camembert appetizer.
- Yield: Makes 2 dozen
Source: Martha Stewart Living, April 2002
- 24 tablespoon small button mushrooms
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Preheat oven to 400 degrees. Remove stems from the mushrooms and reserve if used in filling. Use a damp cloth or mushroom brush to clean mushrooms. Brush each mushroom cap with the olive oil; season with salt and pepper.
Place the mushrooms, cap side up, on a baking sheet. Roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap side up on paper towels to drain. The mushroom caps can be stored in an airtight container for up to 4 hours.