How to Cook Tasty Portobello Mushroom on Toast

Portobello Mushroom on Toast. TV personalities are surprised how this product is curing pain fast. Place the mushrooms on the baking tray top side down, drizzle with the oil and season with salt and pepper. While mushrooms are grilling, grate cheese and mix with almond meal, thyme and lemon zest.

Recipe of the Week - Portobello Mushrooms on Toast. One of our signature dishes which a rustic essence, can be served as a starter or main course with a salad. The sherry perfumes the dish wonderfully. You can have Portobello Mushroom on Toast using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Portobello Mushroom on Toast

It's of large flat field (portobello) mushrooms.
Prepare of Serrano ham (or another type of ham).
Prepare of thickly sliced bread, toasted.
Prepare of butter.
You need of salt & ground black pepper.

Place the oil and butter in a saucepan over a low heat. Melt the butter in a large frying pan, then fry the garlic and onion until soft. Add the mushrooms and cook until soft. Add the double cream and parsley then season with salt and freshly ground.

Portobello Mushroom on Toast instructions

Preheat the oven to 200ºC. Wash the mushrooms, and remove the stalks. You can either leave or spoon out the gills if you want a more subtle flavour..
Place the mushrooms in a hot frying pan, with the gills on top. Using half the butter, add a piece the size of a hazelnut to each one, then sprinkle all the mushrooms lightly with salt and ground black pepper. Cook over a medium heat until the butter begins to bubble and the mushrooms are juicy and tender..
Meanwhile, spread the remaining butter on the toasted bread and bake in the oven for 10 minutes. You can mix the butter with a curry paste if you want it spicy. Pile the ham and the mushrooms on top...and serve..

Add the garlic, onions, cayenne and black pepper. Heat a wide skillet over high heat and add butter, swirling pan. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme.