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Roasted portobellos on rosemary branches

4 servings

preconditions: Preheat the oven to 425°F.

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


Preparation Method:
1
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.
2
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.)
3
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.
Carbs:
VLC - Very Low Carb
Carbs That Count - 3.5 grams


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