If you veggies are craving something substantial and meaty, look no farther! This is absolutely delicious and I savored every bite. If I were to make this again I would definitely use large portabello mushrooms rather than medium sized, and serve fried potatoes as well. (otherwise you may be a little hungry)
Serves 2
15 minutes prep, 30 min cooking
You need:
4 large portabella mushrooms
1/3 pack (85 g) soft butter
2 garlic cloves
3 heaped tbsp finely chopped parsley
2 tbsp olive oil
s/p
Set the oven to 400F/200C. Wipe mushrooms and cut off stalks with a sharp knife. Mash butter in a bowl with the crushed garlic and finely chopped parsley, season with s/p. Pour one tbsp of the olive oil in a baking dish large enough to take mushrooms in a signel layer. Lay out the mushrooms stalk upwards and divide the garlic butter btw mushrooms, spreading it evenly inside the cups (a butter knife helps). Drizzle olive oil over edges and bake for about 25-30 min until they are cooked through. Make sure you serve with some carbs!
