Roasted Portabello Mushrooms

Roasted Portobello Mushrooms

While the barbecue is heating, pop the Roasted Portabello Mushrooms into the oven.  They need to cook for about 20 – 25 minutes.

They are easy to prepare and delicious with barbecued steaks or lamb chops.

A nice variation is to place the Roasted Portabello Mushrooms on some spring mix that has been lightly dressed with a balsamic vinegar.

Roasted Portabello Mushrooms

Serves Allow 1 Portobello per person

Ingredients

  • 4 Large Portabello mushrooms (stems removed)
  • 3 Tbsp olive oil
  • 2 Medium sized cloves of garlic (finely minced or grated)
  • salt and freshly ground pepper to taste
  • 2 Medium to large fresh tomatoes (diced)
  • 2 Tbsp fresh basil (chopped)
  • 1/4 cup shaved Parmesan cheese
  • 1 1/2 Cups grated Asiago cheese

Directions

Preheat he oven to 350 deg F
Put the olive oil in a small dish. Using a pastry brush, brush over the tops of the Portabello mushrooms. Place the mushrooms top side down in a glass dish, large enough to hold all the mushrooms (I find my lasagna pan works well)
Drizzle the remaining olive oil evenly over the undersides of the mushrooms. Top with the grated garlic and add salt and pepper according to taste. Divide the diced tomatoes evenly between the four mushrooms. Sprinkle on the chopped basil, the Asiago cheese and finally the shaved Parmesan cheese. You might like to drizzle a little more olive oil over the top.
Roast uncovered for 20 - 25 minutes or until the mushrooms are cooked (have softened nicely)

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