And Then There Was OnePosted by in Food
I bought a package of two portobello mushrooms, intending to make Roasted Portobellos with Rosemary (Oct Everyday Food). I liked the sound of this recipe, but I admit I wasn’t quite sure how to fit it into a meal. A note at the bottom of the page suggests using them in a veggie burger, which would have been good.
I ended up making this on a crazy night and we just had some salad and bread with it. I say “it” because we only ended up with one mushroom. I cleaned them and left them on the counter. One of our dogs helped himself to one of the mushrooms, leaving me with just one!
I chopped up a tiny clove of garlic and added some dried rosemary, olive oil and salt and pepper and roasted this in the oven at 450 for about 10 minutes. It turned out quite nicely. Mr. MarthaAndMe and I split it and ate it with our salads. It had a nice flavor and was very juicy. The garlic and rosemary gave it a nice depth of flavor. I just hate how portobellos always have juice that runs all over the plate, turning everything brown.
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