CherrapenoBannerJPEG 750

Wednesday, 23 January 2013

Roasted Mushrooms with Rosemary and Thyme

Wow, January crept up rather quickly - hope you all had a great Christmas and a peaceful New Year.

Garden Rosemary IMG_6972 ch R
Garden rosemary surviving the snow

Here's an easy recipe for mushroom lovers, which can be prepared ahead of time and just thrown into the oven to cook. If you don't like chilli you can leave it out, the herbs can be swapped for whatever you prefer.

Stuffed mushrooms IMG_4638 ch R

Roasted Mushrooms with Rosemary and Thyme

I used portabellini mushrooms, which are smaller than the large portabella mushrooms, but you could use any flat mushrooms for this recipe.
Amounts are just a guide. Serves 3-4 as a side dish, depending on the amount and size of the mushrooms.

250g portabellini mushrooms
1-2 cloves of garlic
1 small red onion, finely diced
½ red or orange bell pepper, finely diced
1 small red chilli pepper, finely diced
Sprig of fresh rosemary, or 1 teaspoon dried
A couple of sprigs of thyme, or 1 teaspoon dried
A couple of tablespoons of sherry, optional
Olive oil or unsalted butter
Salt and pepper to taste

Pre-heat the oven to 180ºC and line a baking tray with foil.
Clean the mushrooms carefully and peel off the skins, I like to cut the stalks down. Place them into the baking dish.
Cut the garlic finely or use a garlic press and spread a little onto each mushroom.
Sprinkle the onion, bell pepper, chilli pepper and herbs onto the mushrooms. Put a few of the herbs under and around the mushrooms.
Sprinkle a little sherry onto each mushroom and drizzle with a little olive oil or butter.
Season with salt and pepper to taste.
Bake for about 20 minutes and serve hot.

Roasted mushrooms IMG_4659 R



Herbs on Saturday logo

I'm sending this to the Herbs on Saturday event, hosted this month by Vanesther at Bangers and Mash, for more details of the challenge and to see who is hosting each month, pop over to Lavender and Lovage.

This is also my contribution to the “Simple and in Season” monthly event held by Ren at Fabulicious Food.

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2013 unless otherwise indicated. All rights reserved.


8 comments:

bangermashchat said...

Oh yes, I love roasted mushrooms and your recipe with chilli sounds right up my street! A great entry for this month's Herbs on Saturday. Thanks so much for taking part.

lokness said...

Looks very simple and tasty. My neighbor has a giant rosemary plant. This would be a great try with it. :)

grace said...

what pretty little cups, both before and after roasting!

Jacqueline @Howtobeagourmand said...

I'm always looking for different veg to serve as a side order. This looks really good especially with the addition of sherry and rosemary. Delicious!

Mushrooms Canada said...

I love the ease and versatility of this delicious mushroom treat! I personally love the flavour combinations you have here and can't wait to try them myself! Thanks for sharing...

-Shannon

Annes S said...

Hi Nic You made your mushrooms look very pretty!

I adore mushrooms, and baked like this even more! mm!
x

Jeanne said...

Oh that looks fantastic - so light yet so tasty!

Fabulicious Food said...

Thank you for your lovely entry into Simple and in Season - I love it. Have published a round up xx