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Golden Mushroom Caps

  • Yield: Makes 2 dozen
Golden Mushroom Caps

Source: Martha Stewart Living, April 2002


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


  1. Preheat the oven to 400 degrees. Remove stems from mushrooms, and reserve if they are to be used in the filling. Use a damp cloth or mushroom brush to clean mushrooms. Brush each mushroom with olive oil. Add salt and pepper to taste.

  2. Place mushroom caps, cavity side down, on a baking sheet. Roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cavity 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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