Roasted Portobello Mushrooms  » Recipes  »
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  • I highly recommend it for anyone who loves mushrooms

    • by Jessie Bahrey

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      I am a huge mushroom fan, and I am always looking out for recipes with various kinds of mushrooms in them. This recipe is a real great find. It is easy to make, takes very little time, and works well as an appetizer or a side dish. Everyone who has tried this dish loves it. I highly recommend it for anyone who loves mushrooms.


      2 tablespoons

      olive oil 4 large Portobello mushrooms, stems removed and brown gills scraped out ½ cup unsalted butter, softened Zest and juice of 1 lemon 2 cloves garlic, sliced 4 sprigs of fresh thyme 1 cup onion compote 1 cup red onions, diced and chopped finely 1 cup hothouse baby lettuces 2 tablespoons balsamic vinaigrette


      Preheat the oven to 350 F. Drizzle the olive oil on a ...

      • baking sheet and add the mushrooms, undersides up.

        In a small bowl, combine the butter, the lemon juice and the lemon zest until they are well mixed.

        Sprinkle the garlic slices over the mushrooms, and then top each mushroom, with a thyme sprig and ¼ of the butter. Bake for 15 to 20 minutes, until the mushrooms are soft and well-cooked. Remove from the oven and allow

        them to stand on the baking sheet in a warm place.

        When ready to serve, toss the baby greens with the balsamic vinaigrette. Divide the salad evenly amongst four plates, and place a mushroom along side the salad. This is great for a starting course, or just an appetizer served with other appetizers. I have also skipped the salad and vinaigrette and made the mushrooms as side dish with a seafood or meat, and wild rice.

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    The review was published as it's written by reviewer in February, 2010. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 49902986640928/k2311a029/2.9.10
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