Wipe mushroom caps clean with a damp cloth or paper towel. Remove and discard the stems (or save for another use). If desired, gently scrape out the gills with a spoon for a milder flavor and cleaner presentation.

Marinate

In a small bowl, combine 2 tbs olive oil, melted butter, minced garlic, thyme, lemon juice, 1/2 tsp salt and 1/2 tsp pepper. Brush both sides of each mushroom cap with the mixture, reserving a little for basting.

Cook mushrooms

Heat a large skillet or grill pan over medium-high heat. Add remaining 1 tbs olive oil. When hot, place mushrooms gill-side down and cook 4–5 minutes until brown. Flip and cook 3–4 minutes more, basting with reserved marinade, until mushrooms are tender and juices run clear. Total cooking time should be about 8–10 minutes depending on thickness.

Rest and finish

Transfer mushrooms to a plate and sprinkle with remaining 1/2 tsp salt and 1/2 tsp pepper. Let rest 2 minutes to redistribute juices. Garnish with chopped parsley before serving.

House Ranch

Combine base

In a medium bowl, whisk together mayonnaise, buttermilk and sour cream until smooth and slightly thickened.

Add seasonings and herbs

Stir in chives, parsley, dill, garlic powder, onion powder, salt, pepper, lemon juice (or vinegar) and optional hot sauce. Taste and adjust seasoning: add a splash more buttermilk if you prefer a thinner dip, or more herbs for brighter flavor.

Chill

Cover and refrigerate the ranch for at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Stir again before serving.

Serve

Spoon the house ranch into a small bowl and serve alongside the warm portabella mushrooms for dipping.