Mediterranean-style oven roasted Portobello Mushrooms – a fast and zesty meal, prepared in about half-hour. Served as a fast facet meal, salad or appetizer these mature cremini mushrooms are further scrumptious. Vegan too.
We’re making a scrumptious and fast mushroom appetizer, that includes Portobello mushrooms. In case you are a fan of Portobellos, take a look at my recipe for Italian Stuffed Portobello Mushrooms – they’re actually good too.
Behind the Bites
Portobello mushrooms (Agaricus bisporus) are merely the totally mature model of the widespread mushroom — the identical species as cremini mushrooms, simply allowed to develop a bit longer. The title “Portobello” has a couple of origin tales hooked up to it. One broadly accepted concept is that it was a intelligent advertising and marketing invention, created to make these giant, darkish mushrooms extra interesting to shoppers. Others counsel the title was impressed by the small village of Portobello in Sardinia, Italy. There’s additionally a preferred legend linking it to London’s well-known Portobello Highway Market, recognized for its full of life and upscale environment.
Substances and Substitutions
- Contemporary Portobello mushrooms – or small cremini mushrooms
- Olive oil – or peanut oil
- Breadcrumbs – common or gluten-free
- Lemon – lemon zest and juice wanted
- Seasoning: thyme, tarragon, basil, nutmeg, sea salt, black pepper to style
The best way to cook dinner roasted Portobellos?
1st: Lower mushrooms in skinny slices. Combine within the seasoning, breadcrumbs, olive oil and lemon juice & zest.
2nd: Unfold evenly onto baking paper and roast in preheated oven till totally cooked.
NOTE: Some Portobellos have a bitter style (relying on how they’re grown) that pops up much more when cooked. Seasoning and lemon might scale back the bitterness, nonetheless once I come throughout such a batch, I throw it away. Ensure that so as to add recent herbs (even it dried, they shouldn’t be previous) to keep away from any bitterness from them.
What to serve with roasted Portobellos?
A couple of options from my kitchen:
Mediterranean Roasted Portobello Mushrooms
Simple and scrumptious Mediterranean Roasted Portobello Mushrooms with olive oil, lemon and a ton of spices. Simple 30 minute facet dish for any get together.
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1 baking tray and baking paper
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1 reducing board and knife
- 400 g Portobello mushrooms, minimize in stripes
- 3 tbsp. olive oil
- 1 tbsp. breadcrumbs
- 1 tbsp. thyme
- 1 tsp. tarragon
- 1 tsp. basil
- 1/2 giant lemon, zest and juice wanted
- pinch of nutmeg
- sea salt and black pepper to style
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First wash Portobellos underneath chilly water and minimize in giant stripes. Place in a big mixing bowl and drizzle with olive oil.
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Then, add breadcrumbs, tarragon, thyme, basil and nutmeg. Sprinkle with juice of 1/2 lemon and grate lemon zest finely.
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Combine every part properly and place onto baking paper. Sprinkle with sea salt and black pepper to style.
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Bake in preheated oven on 180C/360F with air flow for about 20-25 minutes or till golden. Take away from range and let cool barely. Serve instantly.
SEASONING: Every time doable, use recent herbs and natural lemons.
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