Portobello Mushrooms with Garlic and Parsley Butter
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Ingredients
4 large, flat Portobello mushrooms (about 400g in total)
85g approx. soft butter
2 garlic cloves, crushed
3 heaped tbsp parsley, finely chopped
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
Method
Preheat the oven to 200°C/Gas Mark 6.
Wipe the mushrooms and cut off the stalks with a sharp knife.
Mash the butter in a bowl with the crushed garlic and finely chopped parsley, season with flaky sea salt and freshly ground black pepper.
Pour 1 tablespoon of the extra virgin olive oil in a roasting tin large enough to take the mushrooms in a single layer. Arrange the mushrooms, stalks upward.
Divide the garlic butter between the mushrooms, spreading it evenly inside the surface. Drizzle the remaining olive oil over the edges of the mushrooms. Bake for about 25-30 minutes until they are cooked through and enjoy as soon as possible.
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