Roast Mushroom ‘Toasts’

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Mushroom 'Toasts'-2

Roast Mushroom ‘Toasts’

I love roasting mushrooms because it’s super easy AND you end up with the most delicious, intense, almost ‘meaty’ morsels. They’re my new favourite diabetic-friendly replacement for toast. I adore them spread with iron-rich pate as in the photo above but they’re pretty much good with any of your favourite savoury toast toppings. Think grilled cheese, tuna melts, hummus or even smashed avocado with lashings of salt and pepper.

They keep well in the fridge so I usually roast a whole batch then warm them in a frying pan or the oven as I need them for breakfasts or lunches.

enough for 3-4
takes 30 minutes

6-8 medium portabello or flat mushrooms
1 – 2 cloves garlic, finely sliced
1/2 bunch thyme (optional)

1. Preheat oven to 400F (200C).

2. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme (if using), salt & pepper. Drizzle generously with olive oil.

3. Bake 20-25 minutes or until mushrooms are browned and tender.

Variations

dairy-lovers – use butter instead of oil.

sliced – feel free to slice the mushies first. Expect the cooking time to be slightly less. And they’ll be much tricker to use as ‘toast’.

small mushrooms – button mushrooms, swiss brown or shittake can all be used. Expect the cooking time to be slightly less.

exotic mushrooms – if using oyster, enokki or other exotic mushrooms follow the same method but check much earlier.

different herbs – thyme is my go-to for mushroooms but sage or rosemary are also lovely.

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