Veg Joy -- Roasted Portobello Mushrooms Fines Herbes

[Guest guest]

This one is *definitely* not low fat!!

 

 

* Exported from MasterCook *

 

Roasted Portobello Mushrooms Fines Herbes

 

Recipe By :Joy of Cooking All About Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Joy of Cooking--Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 4-ounce portobello mushrooms -- (or 1 lb cremini mushrooms)

6 tablespoons unsalted butter -- melted -- divided

OR olive oil

salt & black pepper to taste

HERB MIXTURE:

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh chervil

1 tablespoon chopped fresh parsley

1 tablespoon chopped scallions

1 tablespoon chopped fresh tarragon

 

Position rack in center of oven. Preheat oven to 500ºF. Gently wipe the tops

of the portobellos. Trim off the stems at the caps (save for another use).

 

Brush the bottom of a rimmed baking sheet and the tops of the caps with 4

tablespoons of butter or olive oil. Arrange the caps rounded side up in the pan

and roast for 6 minutes. Remove from oven, closing the oven door, and quickly

turn the caps over with tongs, rearranging cremini mushrooms, if using, in the

pan. Sprinkle with 2 tablespoons of butter or olive oil and salt & pepper.

 

Return to the oven and roast until the caps look evenly roasted, 5 to 6 minutes

more. Serve as a first course on small hot plates, rounded side up, drizzled

with pan juices and sprinkled with a portion of the herb mixture.

 

S(ISBN):

" 0-7432-0209-0 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 181 Calories; 18g Fat (83.4% calories

from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 8mg

Sodium. Exchanges: 1 Vegetable; 3 1/2 Fat.

 

NOTES : Karen's Note: Wow! This is a lot of butter/oil. I haven't made this

yet, but I will try cutting the butter/oil at least in half!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0