Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large fresh portobello mushrooms; stems removed and cleaned
- 2 tbsp olive oil
- 5 garlic cloves; finely chopped
- pinch salt
- pinch freshly ground black pepper
- pinch oregano
- chopped parsley for garnish
Directions
Quarter the caps.
Place them on a broiler pan pre-coated with a little olive oil, bottoms up.
Cover the mushrooms with chopped garlic, salt and pepper.
Drizzle half the olive oil over the mushrooms.
Put under the broiler for about five minutes.
Remove the mushrooms and probe with the fork for softness.
Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness.
They should be soft on both tops and bottoms.
Serve hot as a main course with a vegetable-rice mixture.
Category:Cathy's Recipes
Category:Portobello mushroom Recipes