PORTOBELLO MUSHROOM DESRIPTION:
Portobello Mushroom (Agaricus Bisporous) native to grasslands in Eurasia and North America. Button mushroom which are white, are the baby’s. Cremini mushrooms, which are brown, are like the teenagers; and Portobello which are brown and much larger versions of their younger selves, are the adults. The mushroom is brown with a cap measuring 10–15 centimetres (4–6 inches). Whether they’re stuffed, baked, covered in cheese or tossed with noodles, make the most of giant juicy portobello mushrooms. Widely cultivated edible mushroom (order Agaricales, phylum Basidiomycota). One of the most commonly consumed mushrooms .
BENEFITS
Portobello mushrooms are a great source of B vitamins, including niacin (vitamin B3) and riboflavin (vitamin B2), as well as selenium, which is important for energy production and cognitive function.Eating portobello mushrooms can provide numerous health benefits.
Nutritional value of portobello mushrooms. From a nutritional point of view, it should be noted that every 100 grams (4 oz) of portobello mushrooms provides about 20 calories.
RECIPE
Ingredients
- ¾ lb portobello mushrooms
- 1 clove garlic
- 2 tbsp olive oil
- salt and pepper to taste
- ½ tsp dried thyme
- ½ tbsp butter
- 1 tbsp parmesan grated
- 3 tbsp mozzarella grated
Instructions
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Preheat oven to 400°F/200C.
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Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
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Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.
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In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
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Bake the mushrooms for around 15 minutes until tender.
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While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.
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