Italian‑Inspired Portobello Mushroom Steaks with Herb Olive Oil

Ingredients

• 2 Portobello mushroom caps
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon garlic powder
• 2 cups spinach leaves
• to taste salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Mix olive oil, rosemary, thyme, garlic powder, salt, and pepper.

3. 3

   Brush both sides of mushroom caps with the herb oil.

4. 4

   Place mushrooms on a baking sheet and roast 12‑15 minutes, flipping halfway.

5. 5

   While mushrooms roast, heat a drizzle of olive oil in a pan; add spinach and sauté until wilted, seasoning with salt and pepper.

6. 6

   Serve mushroom steaks over the sautéed spinach.