Italian Veg - Oven-Roasted Portobello Mushrooms

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Oven-Roasted Portobello Mushrooms

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 medium Portobello 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

or

1 teaspoon minced fresh oregano leaves

salt and freshly ground black pepper

 

Preheat the oven to 450F. 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 garllic 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.

 

Serving Suggestions - As a side dish, this recipe is a good way to " beef " up a

light main course.

 

Description:

" 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. "

 

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Per Serving (excluding unknown items): 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.

 

 

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