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[5 ingredients]
roast portabello mushrooms
From Stonesoup
serves 3 – 4
I love roasting mushrooms because I find it so simple, just pop them in the oven and about 25 minutes later you have the most divine smells. It’s also great because the mushroom flavour seems to be intensified by the heat of the oven.
These roast mushrooms are a great go-to recipe when you need to find a vegetarian option. Serve with the same accompaniments that you would use for roast or grilled meat or fish. Too easy.
They’re also a life saver in a decadent mushroom sandwich with lots of mayo or aioli and a few salad leaves. Or finely slice and toss hot mushrooms and their juices in with some cooked pasta, a little extra butter and some parmesan cheese.
3/4 lb (350g) medium portabello mushrooms, about 7
1 – 2 cloves garlic, finely sliced
1/2 bunch thyme
approx 60g (2oz) stick butter, diced
1. Preheat oven to 400F (200C).
2.. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme, butter, salt & pepper. Cover with aluminum foil and bake 15 minutes.
3. Remove the foil and bake for another 10 – 15 minutes or until mushrooms are browned and tender.
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