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Roasted portobellos on rosemary branches

4 servings

preconditions: Preheat the oven to 425°F.

1 pound medium portobello mushrooms
1/4 cup garlic-flavored olive oil
2 large bunches rosemary

Preparation Method:
Wipe the mushrooms clean with a damp cloth and trim the woody bottoms. Cut the larger mushrooms into quarters and the smaller ones in half. Place the mushrooms in a bowl and pour the oil over the mushrooms. Lightly sprinkle the mushrooms with coarse salt and freshly ground black pepper. Toss well and let sit for 10 minutes.
Remove 1 large sprig rosemary. Scatter the remaining rosemary branches in the center of a rimmed baking sheet to make a large mat for the mushrooms. Place the mushrooms on the rosemary branches. Roast for 12 to15 minutes, until the mushrooms have just softened. (Do not overcook.)
Finely chop the leaves of the remaining rosemary sprig. Remove the mushrooms from the oven and transfer them to a platter with some of the rosemary branches. Sprinkle the mushrooms with the freshly chopped rosemary. Serve immediately.
VLC - Very Low Carb
Carbs That Count - 3.5 grams

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