2 to 4 large Portobello mushrooms
1/4 cup packed fresh Italian (flat-leaf) parsley
1 teaspoon each fresh oregano and thyme, minced
1 garlic clove, chopped
2 tablespoons olive oil, or more as needed
Salt and freshly ground black pepper to taste | | | Chop the mushrooms. Combine parsley, oregano, thyme and garlic on a cutting surface; finely chop. Heat oil in a large nonstick skillet. Add mushrooms, and cook, without turning, until lightly browned, about 5 minutes. Sprinkle herb mixture over mushrooms Season with salt and pepper. Turn mushrooms, adding a tiny bit more oil if they seem dry, until they are tender, about 5 minutes more. Serve as a side dish with steak, or other beef dishes. It can also be placed on fresh crusty bread slices as an appetizer. Recipe from Brenda Hyde of Old Fashioned Living.com |
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