Mouthwatering Meaty Mushrooms! Mmm! 😛 🙂
A-Z Challenge… this is the half way post! 13 down… 13 to go! 🙂
Wow! Yesterday was an absolutely glorious day in the UK! The sun was shining and it reached 23 degrees on the coast! 🙂 So… it must be barbeque weather! 🙂 This is a simple dish but so very very tasty – even those meat-eaters will be coming back for more! 😛 🙂 This can of course be cooked in an oven, or thrown on the barbeque! Either way it’s quick and delicious! Don’t forget, mushrooms as well as containing protein and fibre have decent amounts of selenium useful for regulating your immune system and inflammation; copper for help forming connective tissue and metabolizing iron; niacin to convert your food into energy; riboflavin for red blood cell production and growth and they are a low fat food but have that thick filling ‘meaty’ taste! What’s not to like! I have left the measurements off this recipe so you can be scarce or liberal depending on your mood! 🙂 Follow this simple recipe and munch away! 🙂 ps… there’s no meat in them! 😛 🙂
- Portobello mushrooms
- Black pepper
- Salt (I used pink Himalayan)
- Coconut Oil
- Wipe (don’t wash) the outside of the mushrooms to remove any soil. You can remove the skin if you prefer.
- Sprinkle each mushroom with pepper, paprika, salt, rosemary and garlic.
- Dot the mushrooms with coconut oil.
- Either: Bake in the oven on Gas Mark 5 (375f / 190c) or 20-25 minutes or put on the barbeque (if putting on the barbeque sprinkle some water over the mushrooms to help prevent them shrivelling instead of cooking).
Serve & Store
- Serve as an accompaniment to your main meal.
- Make these the centrepiece of your meal and add a crisp salad and some baby potatoes.
- Use as a burger – as the actual burger in between your favourite bread.
- Use as a burger – as the bread! and fill two mushrooms with roast veg (pepper/courgette/onion) or salad.
- Ideally cook and consume straightaway but these can be stored for up to three days in the fridge.