Roasted Flat Mushrooms with Green Onion, Thyme & Butter
User Reviews
5
Roasted Flat Mushrooms with Green Onion, Thyme & Butter
Description
Roasted Flat Mushrooms with Green Onion, Thyme & Butter uses large flat mushrooms such as portobellos, trimmed and prepared with an herb butter blend. The butter incorporates softened unsalted butter, green onions sliced thinly, parsley, fresh thyme leaves, salt, and black pepper. Smearing this mixture on the mushrooms before roasting allows the flavors to penetrate during the 25-minute baking at 200°C (390°F).
The mushrooms are placed gill-side up on a tray, covered with foil to preserve the herb's green color during cooking, then baked until soft and juicy. The result is a dish with a tender texture, juicy interior, and a fragrant herbal butter flavor that complements the earthiness of the large mushrooms.
The finished mushrooms can be served on a platter arranged with the cooking juices and butter, topped with extra green onions and thyme stalks for a fresh touch. This recipe works well as a side dish or appetizer, showcasing the natural umami of the mushrooms enhanced by the aromatic butter.
Please note any type of large mushroom may be used. Cleaning by wiping rather than washing is recommended to avoid sogginess. The mushroom gills are kept for flavor but can be removed if preferred. Storage tips suggest breathable bags for mushrooms to maintain freshness.
Ingredients
- 8 mushroom flat, portobello, "BBQ"), around 10 - 12cm / 4 - 4.5" wide, stem tips trimmed (Note 1, large
Herb & Green Onion Butter:
- 100g / 7 tbsp butter softened, unsalted
- 1 cup green onion (US:scallions), thinly sliced
- 1/3 cup parsley , finely chopped
- 1 tbsp thyme sub 1 tsp dried, fresh leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnishes (optional):
- 3 tbsp scallions chopped
- 1 thyme dozen stalks
Instructions
- Clean mushrooms: See Note 1.
- Preheat oven to 200°C / 390°F (180°C fan).
- Mix butter: Mix the Herb & Green Onion Butter ingredients together in a medium bowl.
- Smear mushrooms: Place mushrooms gills side up on a large tray. Smear the butter mix over the mushroom surfaces. Cover with foil (preserves green colour of herbs).
- Bake: Bake 25 minutes, until mushrooms are tender.
- Serve! Arrange on a platter, including all butter and juices on tray. Scatter with thyme stalks and extra scallions over the mushrooms (for a fresh touch), and serve.
Notes
- Use large mushrooms such as portobellos; adjust quantity if using smaller mushrooms to maintain portion size.
- Clean mushrooms by wiping with a cloth or using a pastry brush rather than washing with water to prevent soggy texture.
- Leaving mushroom gills intact adds flavor; remove with a spoon if disliked.
- Trim mushroom stems to be level with the mushroom cap or remove if very long.
- Store mushrooms in a breathable bag like a paper bag or wrapped in a tea towel to prevent sliminess and maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 8
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230cal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 462mg | 19% |
| Potassium | 741mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1436IU | 29% |
| Vitamin C | 15mg | 17% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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