Roasted Flat Mushrooms with Thyme Butter
Large portobello caps spread with a green onion, parsley, and thyme butter, then roasted under foil until tender.
Equipment
- Large baking tray
- Aluminum foil
- Mixing bowl
Ingredients
Main Ingredients
- 8 large flat portobello mushrooms about 4 to 4 1/2 inches wide, stem tips trimmed
- 7 tbsp unsalted butter softened
- 1 cup thinly sliced green onion
- ⅓ cup chopped fresh parsley
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp chopped green onion for garnish
- 12 fresh thyme sprigs for garnish
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F.
- Trim and wipe. Trim the stem tips and wipe the mushrooms clean with a damp paper towel.
- Mix the butter. Stir the butter, green onion, parsley, thyme, salt, and pepper together in a bowl until smooth and evenly speckled with herbs.
- Set the tray. Lay the mushrooms gill side up in a single layer on a large rimmed baking tray.
- Coat. Spread the herb butter across the mushrooms, covering the gills and edges.
- Cover. Seal the tray tightly with foil to keep the herbs green.
- Roast. Bake about 25 minutes, until the mushrooms are tender and juicy.
- Finish. Move the mushrooms to a platter, spoon the juices from the tray over them, and top with thyme sprigs and extra green onion.
Notes
Substitutions: Use about 1 teaspoon dried thyme for fresh, or plant based margarine in place of butter.
Tips: Wipe, do not soak, the mushrooms and keep the foil sealed to trap steam.
Storage: Refrigerate leftovers with their juices up to 3 days and reheat until hot. Freezing is not recommended.