Portobello Mushrooms

Portobello Mushrooms

Serves 4 Time: 25 minutes Difficulty: Easy


  • 5 Portobello mushroom caps, washed and cut into 1/2-inch slices
  • 3 cloves garlic, minced
  • 3 tablespoons curly parsley, chopped
  • ¼ cup extra-virgin olive oil
  • Sea salt and freshly cracked black pepper to taste
  • 1 pinch red pepper flake (optional)
  • 1 tablespoon unsalted butter


  1. Combine mushrooms, garlic, 2 ½ tablespoons parsley, salt, pepper, red pepper flakes and olive oil in a medium mixing bowl. Toss to coat. Cover and let sit for 20 minutes.
  2. Drizzle Blackstone with a little oil and butter, spreading around, on medium high heat. Add the mushrooms in single layer and let cook 3 minutes. Flip and cook additional 2 minutes. Plate and garnish with reserved parsley.

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