Garlic Herbed Roasted Portabello Mushrooms

Did you ever have one of those days where you’re not quite “with it”? Well as of late I’ve been busier than normal which is fine but with having so much on my plate I’ve lost track of a few things. Well mushrooms were one of those items I lost track of.  See after my Saturday morning spin class I ran around to do my normal errands – Sam’s club, grocery store and of course Home Goods.  Well when I was at Sam’s club I spied a package of some ginormous portabello mushroom caps.  Immediately them puppies got put into my buggy (yes buggy… I’m a Pittsburgh girl and we say ‘buggy’ instead of shopping cart).

After I got home and went to try to shove everything into my fridge (yes, we have to shove things in as there is rarely free space) I spied ANOTHER package of ginormous portabello mushrooms that I totally forgot that I bought the week before.  No seriously folks, you don’t understand there are days where I’ve gone straight to the gym after work, got undressed only to realize that I have packed no pants for it. And somehow I think the gym (and Mr. Fantabulous) would get pretty angry with me if I worked out in my gutchies.  LOL

So I took that package out to set on the counter and put the fresh package in the fridge.  I went about putting the rest of the stuff away all the while trying to figure out what in the world I was going to do with these things.  See I already had food made up for him in the fridge so I couldn’t make new stuff.  And the stuff I had made up, mushrooms wouldn’t have gone with.

Since I never sit down or rest after I put the stuff away, I got a shower which meant I had dirty clothes to wash plus all the remnants of the fashion show I swear he has daily when I’m at work.  I mean seriously folks.  The man could work in his jammies since he works from home and never have to change HOWEVER every day when I get home there are piles of dirty laundry all over the house. Yes, I have come home to dirty clothes on the kitchen floor.  LOL  See we almost exclusively use our side entrance off of the kitchen.  And when he comes in from say plowing the driveway he’s soaked and dirty.  To not track stuff through the house he just strips down there and changes clothes.  However while the man can remember to feed himself every 17 minutes, he cannot remember to bend over and pick up his dirty clothes and throw them down the laundry chute that is literally 2′ away.  LOL

But I digress, no one wants to hear about my dirty laundry… literally.  LOL  As the washer and dryer were going I went back into kitchen as I was starving big time.  I opted to go with a simple roasted turkey wrap with melty asiago, spinach and red pepper jelly. HOWEVER those mushrooms would not have gone with the sandwich that I seriously needed at that point in time otherwise I was going to die.  Swear.

That’s when I decided to treat them like a simple side dish.  I cranked on the oven and got to cutting them up.  See mushrooms are about 70-90% water which means they will cook down quite a bit. That being said I cut them larger than normal.

Since I was going to roast these I put them on a foil lined pan.  Now you don’t have to line the pan with foil since you’re putting oil and butter on these, they shouldn’t stick however with all 9 bajillion things I had to get done doing dishes wasn’t one more thing I didn’t want to do.  I quickly whisked together some herbs with the oil and melted butter then poured it over top of the mushrooms.

So why didn’t I add the mushrooms to the liquid and mix it that way?  Honestly I don’t like doing that to most veggies like mushrooms as they tend to get rubbery when roasted.

About 15 minutes or so later when I opened up the oven door my eyes got as big as silver dollars in delight.  These mushrooms looked (and smelled) incredible!  I mean we’re talking OMG-lemme-just-shovel-them-in-my-piehole-now incredible! A quick sprinkle of parsley and this whole plate was mine, ALL MINE. See Mr. Fantabulous was at band practice which meant I didn’t have to share or even save him any.  I mean what he doesn’t know about food-wise, won’t hurt him… right? *bats baby blues*  HA… I can’t do that.  He’d come home even 5 hours later and know that there is something new food-wise in the house just by smelling the air.  I swear he’s like a bloodhound when it comes to food.  LOL

As I sat down I had all intentions of woofing down my wrap first but the sizzling of these mushrooms were just calling out my name that I had to try them.

Oh Dear God!!!  You know how my Chunky Portabello Burgers take on that beef-like taste?  Well these, because they are portabello, have kind of that same texture.  They are beefy, thick and meaty. The seasonings give it that steak-like taste if you will.  Now if you wanted to kick it up a notch you could add just a fine shaving of parmesan reggiano but since I had cheese on my wrap I wanted to leave these as-is.  I’m telling you folks, these blew my mind! I literally ate the entire batch myself in one setting.

These are the perfect side dish when you want something different or hell if you like me, this can be your full meal.  Now since making this dish that first day I’ve made this 3 other times.  I’ve either eaten them as-is or added in roasted chicken, roasted Brussel sprouts and some crispy bacon.  This doesn’t need taters, pasta or rice.  Seriously just make a big bowl of this and have at it.

And before you even ask, yes you can use other mushrooms with this.  I made this with white button and crimini mushrooms and they both rocked equally!  I mean I would have never thought of just mushrooms as a meal or side dish but when prepared like this, it’s surreal!  It’s funny as mushrooms were another one of those dishes that I hated as a child.  I mean they had an odd texture and if you had siblings like mine you thought the the manure they were grown in was well.. um… how do I say this delicately?  Um… human?  Yeah… I was a naive child and my siblings were evil.  LOL

So yes you need this in your life and in your belly ASAP!  And you’ll be happy to know I’m back to my old anally organized self and now have a new app on my phone that allows me to keep a live grocery list that Mr. Fantabulous and I can both update and share with one another.

Garlic Herbed Roasted Portabello Mushrooms

• Author: The Kitchen Whisperer

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Ingredients

• 2 pounds fresh portabello mushrooms, cleaned and cut into 1/2” thick cuts *see note
• 3 tablespoon olive oil
• 2 tablespoon garlic, minced
• 3 tablespoon butter, unsalted and melted
• 3 tablespoon fresh chopped parsley
• 1 teaspoon fresh thyme
• 1/2–1 teaspoon kosher salt
• 1/2–1 teaspoon black pepper

Instructions

1. Heat oven to 450F with the rack in the middle.
2. Line a rimmed baking sheet with foil (it makes clean up a breeze then!).
3. Place the mushrooms on the pan trying not to stack.
4. In a large bowl whisk together the olive oil, melted butter, garlic, thyme, salt and pepper.
5. Pour the mixture evenly over the mushrooms and using your hands carefully toss to coat all sides.
6. Use a spatula and be sure to get every last drop out of the bowl onto the mushrooms.
7. Roast for 15-20 minutes or just until fork tender and the mushrooms are deep brown.
8. Remove from the oven, plate the mushrooms and the juices to a baking dish.
9. Sprinkle with the parsley.

Notes

You can use portabello caps, crimini, white button, etc. You can also leave the mushrooms whole if you like.

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