Baked Asparagus With Portobello Mushrooms And Thyme Recipes

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ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

FARRO WITH ASPARAGUS, HAZELNUTS AND KALE TOPPED WITH ROASTED MUSHROOMS



Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Salt
1 1/4 cups farro, pearled
1 1/2 pounds mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes
About 1/3 cup EVOO, plus extra for serving
2 tablespoons chopped fresh thyme
Freshly ground black pepper
3 to 4 cloves garlic, finely chopped
2 shallots, chopped
1 bundle thin asparagus trimmed and sliced on an angle
1 small bundle flat Tuscan kale (also called Lacinato or dinosaur), stemmed and finely chopped
Freshly grated nutmeg
1/3 cup dry sherry or Marsala
1/2 cup chopped hazelnuts
Lemon juice, for serving
Sherry vinegar, optional

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.
  • Meanwhile, toss the mushrooms with about 1/4 cup EVOO or just enough to lightly coat, and then season with the thyme. Roast to deeply fragrant and brown. Season with salt and pepper.
  • While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes. Add the kale and wilt, season with salt and pepper and nutmeg to taste. Deglaze with the sherry.
  • Toast the nuts in a small skillet until browned and fragrant.
  • Drain the faro and combine with the vegetables. Cool and store for a make-ahead meal. The farro can be served room temp or reheated in a microwave or skillet. Store the toasted nuts in an airtight container at room temp. Reheat the mushrooms in a skillet to warm through. Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.
  • Alternatively, the farro can be served as a cold salad and the mushrooms can be roasted off the night you want to serve it. If the cold farro is too dry, dress with sherry vinegar or lemon juice, and more EVOO.

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS



Best Ever Roasted Asparagus with Mushrooms image

This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb asparagus, fibrous ends cut off
6 ounces portabella mushrooms, quartered
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced

Steps:

  • Preheat oven to 375°F.
  • Place prepared asparagus spears and mushrooms in a shallow roasting dish.
  • Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
  • Roast for 25-30 minutes or until asparagus is crisp-tender.

ROASTED ASPARAGUS WITH THYME



Roasted Asparagus With Thyme image

This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. -Sharon Leno Keansburg, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 5

3 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. , Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

POTATO AND PORTOBELLO MUSHROOM GRATIN



Potato and Portobello Mushroom Gratin image

Categories     Garlic     Herb     Mushroom     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Rosemary     Fall     Winter     Thyme     Christmas Eve     Party     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms*
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced
4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
  • Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

ROASTED MUSHROOMS WITH ASPARAGUS AND SHAVED PARMESAN



Roasted Mushrooms with Asparagus and Shaved Parmesan image

Large portobello mushrooms take the place of meat in the hearty vegetarian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 14

2 pounds portobello mushrooms, stems removed and reserved
12 ounces shiitake mushrooms, stems removed and reserved
1 1/2 cups dry white wine
1 ounce dried porcini mushrooms
8 sprigs fresh thyme
2 medium Yukon gold potatoes, peeled
12 medium shallots, peeled
6 cloves garlic, peeled
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 pound thin asparagus, ends trimmed
1 tablespoon chopped fresh flat-leaf parsley
1 ounce shaved Parmesan cheese, optional
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
  • Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
  • Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
  • Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
  • Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.

Nutrition Facts : Calories 223 g, Cholesterol 5 g, Fat 3 g, Fiber 5 g, Protein 12 g, Sodium 446 g

BAKED ASPARAGUS WITH PORTOBELLO MUSHROOMS AND THYME



Baked Asparagus with Portobello Mushrooms and Thyme image

Asparagus and portobello mushroom work great together, especially when baked in the oven. You can use any herbs you like, but our family loves thyme.

Provided by krabulette

Categories     Baked Asparagus

Time 25m

Yield 4

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 portobello mushroom caps, cut into strips
2 tablespoons olive oil
3 sprigs fresh thyme, leaves removed
salt and freshly ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 109 calories, Carbohydrate 9.6 g, Fat 7.1 g, Fiber 4.9 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 44.3 mg, Sugar 4.4 g

ASPARAGUS-MUSHROOM SAUTE



Asparagus-Mushroom Saute image

This is a quick and easy dish that could be served any night of the week. It is also elegant enough to be served at a dinner party. I think the flavor combination of asparagus and mushrooms best accompanies beef, but you could serve with any meat of your choice. This dish could also be served over brown or white rice as a main dish vegan alternative (Note: This would reduce the number of servings from four to two).

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, sliced into 2-inch pieces
1 cup portabella mushroom, sliced
2 tablespoons scallions, sliced thin
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
  • Heat olive oil in a large skillet over medium-high heat until glistening.
  • Add all ingredients to skillet; toss to combine.
  • Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
  • Serve immediately.

Nutrition Facts : Calories 92.8, Fat 7.1, SaturatedFat 1, Sodium 163.3, Carbohydrate 6.3, Fiber 2.7, Sugar 1.9, Protein 3.4

HERBED PORTOBELLO PASTA



Herbed Portobello Pasta image

Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. -Laurie Trombley, Stonyford, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/2 pound uncooked multigrain angel hair pasta
4 large portobello mushrooms (3/4 pound), stems removed
1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, chopped
1/4 cup pitted Greek olives
1/4 cup minced fresh basil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup crumbled feta cheese
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 585mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges

ASPARAGUS-MUSHROOM FRITTATA



Asparagus-Mushroom Frittata image

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup whole-milk ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1 large onion, halved and thinly sliced
1/2 cup finely chopped sweet red or green pepper
1/4 cup sliced baby portobello mushrooms

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

BAKED ASPARAGUS WITH PORTOBELLO MUSHROOMS AND THYME



Baked Asparagus with Portobello Mushrooms and Thyme image

Asparagus and portobello mushroom work great together, especially when baked in the oven. You can use any herbs you like, but our family loves thyme.

Provided by krabulette

Categories     Baked Asparagus

Time 25m

Yield 4

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 portobello mushroom caps, cut into strips
2 tablespoons olive oil
3 sprigs fresh thyme, leaves removed
salt and freshly ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 109 calories, Carbohydrate 9.6 g, Fat 7.1 g, Fiber 4.9 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 44.3 mg, Sugar 4.4 g

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VEGETARIAN STUFFED PORTOBELLO MUSHROOMS - RACHEL COOKS®
2021-05-14 Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture. In a small skillet over medium heat, melt butter.
From rachelcooks.com


RECIPE: SESAME-ROASTED PORTOBELLOS WITH ASPARAGUS SLAW
4 large portobello mushrooms, gills removed; 8 tablespoons shiitake sesame vinaigrette, divided; 1/4 head green cabbage (about 5 cups), thinly sliced; 1/2 pound asparagus, trimmed and shaved into slices with a vegetable peeler, or shredded; 3 green onions, thinly sliced; 2 large carrots, shaved into slices with a vegetable peeler, or shredded; 1/4 cup roasted, salted …
From wholefoodsmarket.com


PARSLEY-AND GARLIC-STUFFED PORTOBELLO MUSHROOMS RECIPE - LOS …
2016-04-15 Add the garlic and cook just until the garlic is aromatic, about 1 minute. Remove from heat and place the onions and garlic in a bowl. Stir in the matzo meal, parsley, wine, 2 tablespoons olive ...
From latimes.com


BAKED ASPARAGUS WITH PORTOBELLO MUSHROOMS AND THYME | RECIPE …
Mar 21, 2021 - Baked asparagus and portobello mushroom is a match made in the oven, sprinkled with your favorite herbs, for an easy vegan side dish. Mar 21, 2021 - Baked asparagus and portobello mushroom is a match made in the oven, sprinkled with your favorite herbs, for an easy vegan side dish. Pinterest . Today. Explore. When autocomplete results are available …
From pinterest.com


10 BEST PORTABELLA MUSHROOMS AND ASPARAGUS RECIPES - YUMMLY
sea salt, asparagus, garlic, baby spinach, chicken breast, portabella mushroom Asparagus & Portobello noodles with spring onions & cashews Riverford Organic Farms spring onions, hoisin sauce, ginger, garlic cloves, red chilli and 8 more
From yummly.co.uk


RECIPE - THYME ROASTED PORTOBELLO, RICOTTA AND CAULIFLOWER LASAGNA
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From lcbo.com


PORTOBELLO MUSHROOM STEAK | MEATLESS | VEGKITCHEN
2021-05-19 How to Make Portobello Mushroom Steak. Preheat oven and prepare the mushroom marinade. Prep mushrooms, then place in baking dish. Brush with marinade & bake, flipping both sides. Serve warm and enjoy! Full directions for how to make Portobello Mushroom Steak are in the printable recipe card below.
From vegkitchen.com


PORTOBELLO MUSHROOM AND CHESTNUT BAKED CUSTARDS RECIPE
Preheat the oven to 160°C/fan140°C/gas 3. Melt half the butter and the olive oil in a frying pan and add the thyme, mushrooms and chestnuts. Increase the heat a little and fry for 8-10 minutes until the mushrooms are tender, then stir through the garlic and continue to cook for another minute. Pour in the wine and brandy and allow to bubble ...
From deliciousmagazine.co.uk


GRILLED ASPARAGUS & PORTABELLA MUSHROOM SALAD - RECIPE
After about 10 minutes, add the asparagus and grill it, rolling frequently to avoid burning. Grill the mushrooms until dark and meaty-looking, about 15 minutes total; they should be crisp at the edges but still juicy. Cook the asparagus until browned and crisp-tender, 5 to 7 minutes, depending on thickness. Line four salad plates with the greens.
From finecooking.com


ROASTED MUSHROOMS IN GARLIC BUTTER - DINNER AT THE ZOO
2019-01-07 Arrange the mushrooms in a single layer on the sheet pan. In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper. Drizzle the butter mixture over the mushrooms. Toss to coat evenly. Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the ...
From dinneratthezoo.com


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