Baked Portabello Mushrooms with Garlic

Some foods are meant to be together. Pie with mash, tomato with basil and most deliciously – mushrooms with garlic. I can’t think of anything simpler and more satisfying than a huge portabello mushroom soaked in the sweet aroma of garlic. This is a brilliant side dish for anything! Meat, fish, chicken or dare I say it, as a little vegetarian starter snack. Wonderfuel.

RECIPE: (serves 4)


4 x large portabello mushrooms (stems removed)
6-8 cloves garlic (very finely chopped)
4 tablespoons unsalted butter
4 tablespoons olive oil
salt & pepper
1 tablespoon fresh tarragon (optional)

Preheat oven to 180ºC. Place a mushroom on a large square of kitchen foil then sprinkle with 1/4 of the garlic. Drizzle over 1 tablespoon of olive oil, then 1 tablespoon of butter and season with salt & pepper. Sprinkle a little tarragon, if using, then wrap the mushroom loosely. Repeat process for the remaining mushrooms then place on a baking sheet and bake in the oven for 25-30 minutes until cooked through.

Serve as a side dish to any meat, poultry or fish dish.

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