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Golden Mushroom Caps

Golden mushroom caps are a delicious part of the Porcini Stuffed Mushrooms with Camembert appetizer.

  • Yield: Makes 2 dozen
Golden Mushroom Caps

Source: Martha Stewart Living, April 2002


  • 24 tablespoon small button mushrooms
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. 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.

  2. 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.

Reviews (1)

  • Cookerina 31 Dec, 2009

    In step #2, do you mean "Place cap-side DOWN" to drain?

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