Saturday, July 10, 2010

Rosemary Parmesan Portabellos

This meal could be done in your toaster oven, if you have one.

Rosemary Parmesan Portabellos
Serves 1 hungry person.

Preheat oven to 400 F.

Get yourself 2-4 tablespoons butter, and place it in a little microwavable dish, along with:
1 shake garlic powder
1 tbsp. freshly snipped rosemary (dried works fine, too)
2 cranks ground black pepper
salt, to taste

Microwave this sucker until the butter is melted.

Wash and cut the stems off two large portabello mushroom caps. Place them underside up in a shallow dish.

Drizzle the buttery mixture over the underside of the mushrooms. Bake for 45 minutes at 400, or until tender. Take the mushrooms out of the oven, and add a generous sprinkling of parmesan. Broil for 3 minutes, or until cheese is bubbly and browning.

Hm. Well, they ain't much to look at, but they sure were tasty enough to blog about!

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