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Portobello Mushrooms, Roasted (P, KLP)
Source: "The Complete Italian Vegetarian Cookbook," Jack Bishop
Serves: 4

4 medium Portobello/Portabella mushrooms, about 1-1/4 lbs.
2 tablespoons extra-virgin olive oil
2 large garlic cloves, cut into thin slivers
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano leaves
salt and freshly ground black pepper

Preheat the oven to 450°F. Remove and discard the mushroom stems. (They may be saved for making stock.) Wipe the caps clean with a paper towel.

Grease a small baking sheet with 1/2 tablespoon of the oil. Place the mushrooms, gill sides up, on the baking sheet. Gently slip the garlic slivers into the gills, taking care not to break the mushrooms. (It's fine if some of the garlic slivers stick out of the mushrooms.)

Sprinkle with the thyme or oregano, drizzle with the remaining 1-1/2 tablespoons oil and season with salt and pepper to taste.

Bake until the mushrooms begin to turn golden brown around the edges, about 12 minutes. Invert the mushrooms onto a platter and serve immediately.

As a side dish, this recipe is a good way to "beef" up a light main course.

Roasting Portobellos concentrates their flavor while caramelizing the surfaces. Roast upside down to keep their juices from oozing out. To serve, invert them onto a platter.

Poster's Notes:
I saw this on the vegetarian-recipe mailing list today, and thought it would make a nice Pesach side dish. For my own use, I'd cut down on the oil, maybe just using an olive oil spray.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 62 Calories; 7g Fat (95.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium.
Exchanges: 0 Grain(Starch); 0 Vegetable; 1-1/2 Fat.