Food & Cooking Recipes Quick & Easy Recipes Roasted Portobellos with Rosemary 3.4 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Servings: 4 For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula. Ingredients 8 trimmed portobello mushrooms ¼ cup extra-virgin olive oil 1 garlic clove, thinly sliced 1 sprig rosemary, torn into pieces Coarse salt and ground pepper 2 tablespoons fresh lemon juice Directions Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes. Rate it Print