Here’s a beautiful and easy Convection Oven Baked Scallops recipe — golden, buttery, and slightly crisp on top with tender, melt-in-your-mouth scallops underneath. 🐚✨
Using a convection oven ensures even browning and a shorter cooking time while keeping the scallops perfectly juicy.
For a richer flavor, add a splash of white wine or cream to the baking dish before topping.
🧾 Quick Recipe Card
Convection Oven Baked Scallops
🐚 1½ lbs scallops
🍋 Butter, garlic, lemon, Parmesan, breadcrumbs, parsley
🔥 Bake at 400°F (convection) for 10–12 min → broil 1–2 min for golden crust
🍽️ Serve hot with lemon and fresh herbs
Garnish the platter with fresh herbs, orange slices, or roasted vegetables for a beautiful presentation.
💡 Tips for Success
Dry the skin well before roasting — it helps the turkey crisp beautifully.
For extra juicy breast meat, rub a little butter under the skin and cover the breast loosely with foil during the first hour of roasting.
Use the pan drippings to make rich homemade turkey gravy after cooking.
If your turkey is larger than 14 pounds, increase the oven temperature to 350°F (175°C) for even cooking.
🧾 Quick Recipe Card
Classic Roast Turkey
🦃 Whole turkey (12–14 lbs)
🧈 Butter, herbs, salt, pepper, lemon, onion, garlic
🍗 Roast at 325°F for 13–15 min per pound → rest 30 min before carving
Result: Golden skin, juicy meat, and timeless holiday flavor
Oven Roasted Portobello Mushrooms represent one of the simplest (and most delightful!) side dishes you can prepare. These savory mushroom caps will tantalize your taste buds, whether served alongside a delicious main course or incorporated into salads, soups, and even breakfast meals.
In this handy guide, you will discover everything from the method of cooking portobello mushrooms in the oven to their optimal baking duration and the best temperature for roasting. Additionally, I will share innovative recipe ideas to utilize these flat cap mushrooms in a delicious manner immediately.
Are you new to cooking portobello mushrooms? Be sure to refer to our article on How To Clean Portobello Mushrooms to master the preparation of these fungi like an expert. If you share my enthusiasm for mushrooms, do not miss my Baked Shiitake Mushrooms recipe as well.
Why Should You Prepare This Recipe?
This Oven Baked Portobello Mushrooms Recipe consists of merely 4 straightforward ingredients and can be assembled in approximately 20 minutes. Who could resist such a simple dish? Here are several reasons to include these large mushrooms in your weekly meal plan:
Serve them as a side dish or integrate them into other meals: Thanks to their delightful umami flavor, roasted portobello caps can be enjoyed on their own straight from the oven or sliced and added to soups, salads, or even breakfast egg dishes.
Meaty texture for a meatless dinner: With their substantial texture, mushrooms provide an effortless way to satisfy even the most voracious carnivore’s cravings.
Hands-off approach: Seeking a hassle-free method to achieve evenly cooked mushrooms every time?
Whether you present this recipe at a festive gathering or a casual dinner party, it stands out as one of the most delicious side dishes you can create with minimal effort. There is a reason why the optimal method for cooking portobello mushrooms is in the oven.
Utilize a small spoon to delicately scrape the gills of the mushroom. Exercise caution to avoid penetrating too deeply into the mushroom's flesh. Proceed to work around the mushroom until all gills have been removed. Detach the stem by gently twisting it from the base. Repeat this procedure for all remaining mushrooms.
Individual preparing portobello caps for baking.
Apply oil and seasoning: Position the portobello mushrooms on the prepared rimmed baking sheet. Lightly brush each whole mushroom with approximately ½ teaspoon of olive oil and season both sides with ¼ teaspoon of salt and a pinch of pepper. If a brush is unavailable, a vegetable oil cooking spray can also be utilized to lightly coat the portobello caps.
Individual demonstrating how to bake portobello caps and flipping them midway through the baking process.
Roast in the oven: Arrange the mushrooms on the baking sheet with the gills facing downward. Bake in the oven for 10 minutes, then flip them and continue baking for an additional 5-7 minutes.
How to Store Leftovers?
Store leftovers in an airtight container and refrigerate for up to 4 days.
What to Do with Portobello Mushroom Caps?
If you have ever been curious about how to utilize large mushrooms, your questions are answered! Here are several enticing methods to incorporate these roasted portobello mushroom caps into your recipes:
This Sicilian-Style Strata is a rich, layered casserole inspired by the sun-drenched flavors of southern Italy. Built with crusty bread, eggs, cheese, tomatoes, herbs, and savory additions, it’s hearty, aromatic, and deeply satisfying. Perfect for brunch gatherings, make-ahead breakfasts, or an easy vegetarian dinner, this strata delivers rustic comfort with Mediterranean flair.
Enjoy as a meatless dinner with roasted vegetables
Meta Description (SEO-Friendly): Sicilian-Style Strata is a savory Italian-inspired breakfast bake layered with bread, eggs, cheese, tomatoes, and herbs. Perfect for brunch or make-ahead meals.
Whenever I host family or friends for brunch, I prefer to prepare a dish that can be made the night before and yields multiple servings. Quiche, frittata, and strata are excellent options.
In Italian, strata translates to layers and is generally composed of bread, eggs, milk and/or cream, cheese, and vegetables. Incorporating meat, such as ham, bacon, chicken, or sausage is also a possibility. The advantage of strata is that it can be prepared ahead of time, reheats beautifully in the oven, and is universally enjoyed!
Ingredients
* 1 loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes * 4 ounces thick-sliced prosciutto or ham, diced * 1/4 cup chopped canned roasted red peppers * 1/4 cup thinly sliced green onions * 1/2 cup grated parmesan cheese * 1 can (14 1/2 oz.) chopped tomatoes * 1/4 cup pitted black olives, coarsely chopped * 1/2 cup shredded mozzarella cheese * 6 large eggs * 3 cups milk * 2 teaspoons dried Italian seasoning blend * 1/2 teaspoon salt * 1/2 teaspoon pepper * 1/4 cup chopped parsley * 2 tablespoons drained capers
Instructions
1. Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella.
2. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day.
3. Bake in a 325° regular or convection oven until center of Strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature. The convection oven recipe is ready....enjoy ! classic-roast-turkey.
This is precisely such a recipe. It serves as an ideal meal for cool weather, spanning from Autumn to Spring. This dish is featured in Dorie Greenspan’s book, Everyday Dorie. Although the title suggests everyday or casual weekday cooking, this dish, along with many other incredibly flavorful meals presented in this book, is absolutely suitable for company-worthy Sunday evening family gatherings.
I have a particular fondness for any meal that incorporates braising. It is nearly impossible to ruin a braised recipe. Even tougher cuts of meat become more tender as they are slowly cooked in simmering liquids. This method makes it impossible to overcook or dry out the meat. Therefore, even if you lack complete confidence in using a specific cut of meat, braising will guarantee that it remains tender, juicy, and infused with flavors as it absorbs the juices, wines, stocks, and aromatics surrounding it.
Lamb shanks exemplify such a cut. They truly excel in a rich braise. By the time the shanks reach a fall-off-the-bone tenderness, the remaining liquids have reduced to create the most exquisite sauce imaginable. No knives are required for this meal!
As with all excellent braises, it begins with a quick sear of the meat. Achieving a nicely browned exterior enhances its appeal once the cooking is complete. This process provides the outside with a polished appearance. There is a common misconception that if we do not sear first, the juices will escape from the meat. This is not the case. However, the meat will appear more finished with a proper sear or browning.
The shanks are then simmered in a mixture of tomatoes, carrots, garlic, onions, olives, herbs, and citrus zest. The liquids consist of the juices from the canned tomatoes, white wine, and chicken stock. The flavors are layered and become richer and deeper as they simmer together.
Do not rush the simmering process. Increasing the heat will not allow you to prepare a delicious meal any faster. The shanks will not cook thoroughly and achieve fork tenderness if hurried.
Here is a crucial tip for achieving an excellent braise: Use the appropriate pot. Ideally, the meat should not be stacked in more than one layer.
If your pot is deep but narrow, the meat will sit below the liquids while the meat on top is barely submerged.
This results in the top layer not braising. If you enjoy braising and do it frequently, consider investing in a braiser or a wide casserole pot.
The one I demonstrate here is sufficiently wide to accommodate nearly any quantity of meat for about six people, along with all the necessary vegetables and liquids. (As a side note, the shanks depicted in this photo are quite large!)
Typically, some of the meat will be exposed, which is acceptable; the steam generated during simmering will cook the tops of the exposed meat.
A braise is characterized by most, but not all, of the meat being covered. If it is completely submerged, it transitions from a braise to a boil.
When I initially presented this dish, I paired it with apricot and pistachio couscous. Both apricots and pistachios complement lamb beautifully, along with the olives and citrus peels. It made for an excellent dinner party meal.
As I mentioned, this is not a dish that requires constant attention or frequent temperature checks for doneness. Simply allow the pot to simmer, and you can engage in enjoyable activities such as cleaning, dusting, setting the table, or taking a walk, etc.
A slow cooking process on the stove means you have time for yourself.
Moreover, preparing couscous is the quickest side dish imaginable. According to the instructions on your package, most couscous will cook and become fluffy in just five minutes when covered with boiling water or stock.
I incorporate the chopped ingredients after the couscous has finished cooking. This entire dish requires only 10 minutes, which includes fluffing it with a fork and chopping the dried apricots! However, you can include any additions you prefer: chopped fresh cilantro, almonds, and so forth.
You could even sauté some chopped onion and garlic and mix it into the couscous before adding the boiling liquid. Simply cover it with cling wrap or a lid, and before you know it, it will be ready.
Now, let us discuss the second meal: Lamb Shank Ragù. Due to the size of the shanks, I chose not to serve all the meat at once. It is preferable to have the meat waiting in a separate bowl rather than leaving it as leftovers on someone’s plate.
Once we had finished our meal and no one could consume another bite, I shredded the reserved lamb meat. I diced the cooked carrots and combined all the remaining sauce made from onions, tomatoes, garlic, and olives into a freezer bag. Then, when I craved a hearty comfort meal, I retrieved it from the freezer.
After everything had thawed, I transferred it all to a pot and added a small amount of stock to achieve a desirable consistency. I let it simmer on the stove while the pasta was cooking. Subsequently, I tossed the drained pasta into the rich and thick ragù or goulash of lamb and vegetables.
I garnished the dish with freshly shaved parmesan cheese, and this meal surpassed the first one in flavor. All those wonderful flavors intensified as they melded together. You can use any type of pasta for this dish, provided it is not too delicate. A robust pasta is necessary to withstand the thick and chunky ragù. A hearty pappardelle or rigatoni would be excellent.
So, go ahead and procure some lamb shanks. Alternatively, you may opt for short ribs or even oxtails, among other options. All of these meat cuts can be prepared using the same method and ingredients outlined below. Wishing everyone a delightful February.
Recipe Notes
This recipe is sourced from Dorie Greenspan's book, Everyday Dorie.
The recipe serves four people. It can be easily adjusted to serve six or even doubled. Simply increase the quantities of the other ingredients accordingly. Additionally, ensure that you use a pot that is sufficiently large to accommodate everything without overcrowding.
Dorie recommends that the braising process occurs in the oven. However, I personally prefer not to braise in the oven. I find it more suitable to do so on the stovetop over low heat. This allows me to monitor the pot periodically to confirm that the heat is appropriate and that the liquids are simmering gently.
When it is time to check for doneness, the pot is easily accessible. I believe that removing the pot from the oven to check it adds unnecessary strain on my back, whereas lifting a lid is much simpler when it is right in front of me!
* 6 lamb shanks (about 6 lb. total) * 1 jar (4 oz.) capers, drained * 1 1/2 cups pitted green olives in brine such as Picholine (see notes) * 1/4 cup fresh rosemary leaves or 3 tablespoons dried rosemary * 1 bottle (750 ml.) dry white wine * 2 teaspoons fresh-ground pepper * 2 teaspoons grated lemon peel * 3 tablespoons lemon juice * Lemon Couscous * About 3 cups watercress sprigs, rinsed and crisped
INSTRUCTIONS
1. Rinse lamb and pat dry; lay shanks side by side in a 12- by 17-inch pan about 2 inches deep. Bake in a 450° regular or convection oven, turning once, until meat is well browned all over, about 25 minutes total. Reduce oven temperature to 325°.
2. Meanwhile, place capers and olives in a fine strainer and rinse with cool water; drain. Mince rosemary or combine with about 1 cup of the wine in a blender and whirl until minced. Scatter capers, olives, and rosemary over lamb (or pour rosemary-wine mixture evenly over lamb) and add the wine (the rest of the wine if whirling some with rosemary); stir around shanks to scrape up browned bits. Sprinkle pepper and lemon peel over meat; add lemon juice to pan. Cover pan tightly with lid or foil.
3. Bake until meat is very tender when pierced and pulls easily from the bone, 3 to 3 1/4 hours.
4. Spoon equal portions of Lemon Couscous into wide, shallow bowls. With tongs, lift lamb shanks from pan and set one on couscous in each bowl. Skim and discard fat from juices in pan. Ladle juices with olives and capers over meat. Garnish each bowl with about 1/2 cup watercress sprigs. The convection oven recipe of lamb shanks is ready to serve...nice..Enjoy it ! Convection Oven cheddar-garlic-portabella-souffles
When outdoor grilling isn’t an option, the convection oven method delivers beautifully seared, evenly cooked, steakhouse-quality steak—all from your kitchen. By combining high convection heat with proper seasoning and resting, you can achieve a caramelized crust and juicy interior that rivals traditional grilling.
Thicker steaks hold moisture better and develop a superior crust.
Ingredients
2 thick-cut steaks (ribeye, strip, or sirloin)
1–2 tablespoons olive oil or high-smoke-point oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder (optional)
Fresh herbs or compound butter (optional)
Step-by-Step Instructions
Step 1: Bring Steak to Room Temperature
Remove steaks from the refrigerator 30–45 minutes before cooking. Pat completely dry.
Step 2: Preheat the Oven
Preheat convection oven to 230°C (450°F). Place a cast-iron skillet or heavy oven-safe pan inside to heat.
Step 3: Season
Brush steaks lightly with oil. Season generously with salt, pepper, and garlic powder if using.
Step 4: Cook
Carefully remove hot skillet from oven.
Place steaks in pan and return to oven immediately.
Cook for 6–10 minutes, flipping once halfway, depending on thickness and desired doneness.
Step 5: Optional Sear Boost
For extra crust, finish steaks under the convection broiler for 1–2 minutes per side.
Step 6: Rest
Transfer steaks to a plate and rest 5–10 minutes before slicing.
Temperature & Doneness Guide
Doneness
Internal Temp
Rare
49–52°C (120–125°F)
Medium Rare
54–57°C (130–135°F)
Medium
60–63°C (140–145°F)
Medium Well
66–68°C (150–155°F)
Well Done
71°C+ (160°F+)
Pro Tip: Remove steak from oven 2–3°C (5°F) below target temperature—carryover heat finishes cooking.
Tips for Maximum Flavor & Crust
Dry steak thoroughly before cooking
Preheat pan fully for instant sear
Use convection, not bake mode
Rest properly to retain juices
Finish with butter or herbs for richness
Why This Recipe Works
High convection heat mimics grilling
Cast iron ensures direct, even contact
Simple seasoning highlights beef flavor
Reliable doneness with minimal effort
Serving Suggestions
Serve with roasted potatoes or asparagus
Pair with chimichurri, peppercorn sauce, or garlic butter
Add a crisp salad or grilled vegetables
Meta Description (SEO-Friendly): Grilled Steak using the convection oven method delivers a perfectly seared crust and juicy interior—no outdoor grill required. Learn timing, temperature, and pro tips.
1. PREHEAT GRILL; LIGHTLY GREASED WITH SHORTENING. GRILL STEAKS TO DESIRED DEGREE OF DONENESS. : GRILL STEAK TYPE WEIGHT MEASURE TEMPERATURE TIME FOR EACH SIDE BEEF, TOP SIRLOIN 47 LB 100 375 F. ...
RARE.....6 MIN. BUTT,
BONELESS, STEAKS MEDIUM...7 1/2 MIN.
TEMPERED WELL DONE 9 1/2 MIN. :
NOTE: STEAKS MAY BE COOKED IN AN OVEN AS SHOWN BELOW. OVEN TEMPERATURE TIME BEEF, TOP SIRLOIN CONVECTIONAL 450 TO 500 F... RARE.....20 MIN. BUTT, BONELESS, OVEN MEDIUM...22 MIN. TEMPERED WELL DONE. 24 MIN. : CONVECTION 400 F. ....... RARE.....14 MIN. OVEN MEDIUM...16 MIN. WELL DONE. 17 MIN.
** ALL NOTES ARE PER 100 PORTIONS.
2. WHEN GRILLING TEMPERED STEAKS, USE ONLY HALF OF GRILL SPACE TO PERMIT HEAT RECOVERY.
3. A BROILER MAY BE USED INSTEAD OF A GRILL. FOLLOW MANUFACTURERS' DIRECTIONS FOR COOKING.
4. DO NOT HOLD STEAKS IN OVENS, WARMING CABINETS, OR ON GRILLS AFTER COOKING. THIS WILL CAUSE STEAKS TO DRY OUT AND BE TOUGH.
5. ONLY APPROXIMATE TIMES ARE GIVEN. SLIGHT VARIATIONS IN THICKNESS AND GRILL TEMPERATURE VARIATIONS AFFECT TIMING.
6. STEAKS MAY BE PREPARED IN OVEN. USE 1 LB (2 CUPS) SALAD OIL OR MELTED SHORTENING. BRUSH BOTH SIDES OF TEMPERED STEAKS WITH OIL. ARRANGE IN ROWS 3 BY 5 ON RACK (19 1/4 BY 13 1/4 BY 1 3/8 INCHES(. PLACE RACKS ON SHEET PANS . PLACE RACKS ON SHEET PANS.
COOK IN 450 F. TO 500 F. OVEN TO DESIRED DEGREE OF DONENESS .
DO NOT TURN STEAKS. IF CONVECTION OVEN IS USED, OMIT BRUSHING WITH SALAD OIL OR MELTED SHORTENING. COOK IN 400 F. OVEN TO DESIRED DEGREE OF DONENESS.
