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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Wipe the mushroom caps clean with a damp paper towel, then brush the outside of each cap with the 1 tbsp olive oil and season lightly with the 1/4 tsp salt. Arrange them cavity-side up on the prepared baking sheet.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the chopped mushroom stems and cook, stirring occasionally, until they release their moisture and the pan looks nearly dry, about 4–5 minutes.
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