ver medium heat. Saute sliced mushrooms until tender. Set aside.
ub the caps of the portobello mushrooms with 2 tablespoons olive oil
remove the skin and seeds using warm water, and cut them
remove the gills of the Portobello mushrooms until they are smooth inside
ith parchment paper.
Place Portobello mushrooms, stalk-sides up, in prepared
n a small bowl. Spray mushrooms with cooking spray. Heat a
Preheat the oven to 400\u00b0F.
Place portobello mushrooms in a large baking dish and drizzle with half the oil. Roast 10 mins.
Add the remaining mushrooms, oil and garlic; roast for a further 15 mins or until the mushrooms are tender and lightly browned. Stir in parsley. Season with salt and pepper to taste.
he reserved marinade, stock, dried mushrooms and tomato paste and bring
until just melted.
Peel mushrooms; trim stalks to 1/4
ith celery and carrot. Pulse portobello mushrooms to the consistency of ground
Preheat oven to 400\u00b0F. Place mushrooms, stem side up, on a large baking tray. Sprinkle with garlic and thyme and drizzle with olive oil. Season. Bake for 15-20 mins, or until mushrooms are tender.
Meanwhile, heat butter in a large frying pan over high heat. Saute spinach for 1 min, until just wilted. Transfer to serving plates, top with mushrooms and sprinkle with feta and chives. Drizzle with balsamic. Serve with roasted tomatoes.
Preheat broiler to medium. Lay mushrooms, stalk side up, on a foil-lined broiler pan.
Combine oil, garlic and chili in a small bowl. Drizzle evenly over mushrooms. Broil for 10-15 minutes, until tender and juicy. Serve sprinkled with parsley.
r grill on high. Spray mushrooms with oil. Cook 3-4
ell.
Meanwhile, brush the mushrooms lightly with some of the
alt and pepper. Put the portobello mushrooms in a resealable plastic bag
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.
egrees F.
Clean the mushrooms and rub with oil.
emove dark gills from mushrooms.
Arrange mushrooms rounded side down onto
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Combine asparagus and portobello mushrooms in a bowl and drizzle with olive oil. Season with thyme, salt, and pepper. Mix well to combine. Spread in one layer on the prepared baking sheet.
Bake in the preheated oven until asparagus is tender, about 8 minutes. Turn and bake for an additional 8 to 12 minutes, depending on the thickness of asparagus spears. Season with salt and pepper.
et aside.
Add the portobello mushrooms to the rendered bacon fat