As I think I’ve mentioned a number of times, I’m a big fan of mushrooms of all types. I particularly enjoy portobello mushrooms since they are meaty in texture and flavor which adds an additional dimension to your meal. I serve these as a side dish to accompany fish, chicken or meat and if you want a delicious carb free dish, here you go.

The prep is quick and easy. Start by preheating your oven to 400 F/200 C. Then gather your ingredients together.

Take a 9 x 13 rectangular pan, suitable for oven to table, and cut the mushrooms individually, packing them into the baking dish as whole (albeit cut up) mushrooms. Then slice your red pepper up.

Pack them in and about in the baking dish like so:

Then slice the purple onion thinly and scatter all about on top.

Drizzle generously with the olive oil all over and sprinkle with the salt, pepper, dried thyme and granulated garlic. Drizzle again with some more oil on top. Place in hot oven and bake for 22-25 minutes or till top is browned and vegetables are cooked.

Baked Portobello Mushrooms in Olive Oil and Spices

10 large portobello mushrooms cleaned and stems removed

1 red pepper cleaned and sliced in thin slices

1 purple onion peeled and sliced very thinly in rounds

Good olive oil about a quarter of a cup

1 teaspoon each black pepper, granulated garlic, salt and thyme

Directions:

Preheat the oven to 400°F. Place sliced portobello mushrooms in a 9 x 13 (rectangular) oven to table pan. Tuck the red pepper and the sliced purple onion on top and around and in between the mushrooms.

Generously drizzle olive oil over the top of the vegetables.

Sprinkle the black pepper, granulated garlic, salt and thyme on top of everything and put a little bit more oil above.

Bake in the oven for approximately 22 to 25 minutes or till vegetables are cooked nicely and browned on top.