Roasted Flat Mushrooms with Green Onion, Thyme & Butter
A delicious and easy-to-make dish featuring roasted flat mushrooms seasoned with green onion, thyme, and butter, perfect as a side or main highlight.
Ingredients
Mushroom Preparation
- 8 large large flat mushrooms (portobello, around 10-12cm / 4-4.5" wide, stem tips trimmed) Use flat mushrooms for best results
Butter Mixture
- 100 g unsalted butter (softened) Ensure the butter is softened for easy mixing
- 1 cup green onion (thinly sliced)
- 1/3 cup parsley (finely chopped)
- 1 tbsp fresh thyme leaves (or 1 tsp dried) Use fresh herbs for better flavor
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp chopped scallions For garnish
- 1 dozen thyme stalks For garnish
Instructions
Preparation
- Clean the mushrooms gently to remove any dirt.
- Preheat your oven to 200°C / 390°F (180°C fan).
Mixing
- In a medium bowl, combine the softened butter with the green onion, parsley, thyme, salt, and pepper until well blended.
Baking
- Place the mushrooms gill side up on a large baking tray and spread the butter mixture evenly over the surfaces.
- Cover with foil to keep the herbs vibrant.
- Bake in the preheated oven for about 25 minutes until the mushrooms are tender.
Serving
- Once cooked, arrange the mushrooms on a platter along with the melted butter and juices from the tray.
- Top with extra scallions and thyme stalks for garnish. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or skillet before serving. Adjust seasoning to taste and try adding different herbs or cheese for variation.