Time: 30 minutes
Feeds: 2 people
Ingredients:
- 2 portobello mushrooms
- 5 tbsp softened salted butter, see notes
- 2 tbsp parsley, minced
- 1 clove garlic, minced/pressed
- 1/4 tsp pepper
Directions: Remove the stem and gills from the portobello mushrooms with a spoon and set aside. In a small dish, combine 4 tablespoons of the softened butter, parsley, garlic, and pepper. Once mushed together, set that aside to add to the mushrooms later. Preheat the oven on convection at 400 degrees.
In an oven safe, medium sauté pan, add the remaining 1 tablespoon of butter and heat over medium high. Add the mushrooms to the pan cup side down so the flat top is facing up towards you. Sear the edges of the mushrooms for about 2 minutes, just until it’s starting to get some color. Flip the mushrooms and add about half of the butter mixture to each. The amount you use is going to depend on the size of your mushrooms so it’s up to your judgement.
Once you’ve added the butter into the mushrooms, put the pan into the preheated oven and roast for about 5-7 minutes. The butter should melt and the mushrooms should be continuing to brown. Turn off the oven and leave the mushrooms in there for at least 10 minutes. These can stay in the oven until the rest of your meal is complete but you don’t want to leave them for too long otherwise the butter will absorb too much and the mushrooms could get soggy. I wouldn’t leave them in the oven for more than 20 minutes.
When the mushrooms are removed from the oven, I like to put them in a wide bowl-plate type dish and spoon some of the butter that has gone into the pan around the mushrooms in the dish. We usually have a mushroom each to go with a steak or other type of protein.
Notes: When purchasing the portobellos, you’ll want to look for ones that are fairly flat so that they will sit well in the pan and sear appropriately. You’ll also want to choose ones that have a bit of a rim to them so that the butter mixture will stay inside the mushrooms. We have also found that the better quality butter you can use for this, the better. I really like to splurge and get a salted French butter. It’s just perfect for this application.