Total:
1 hr 15 min
Active:
55 min
Yield:
12 to 14 servings

Ingredients

Directions

Remove the stems from the portobello mushrooms or trim the ends of each stem of the white mushrooms. Arrange the mushrooms in a large baking dish. In a bowl whisk together the vinegar, mustard, salt and pepper. Gradually whisk in the olive oil until the vinaigrette is emulsified. Whisk in the garlic, rosemary and thyme. Pour the vinaigrette over the mushrooms and allow to marinate at room temperature for 20 to 30 minutes. Roast the mushrooms in a preheated 400 degree F. oven for about 20 minutes or until tender. Allow the mushrooms to cool to room temperature. Arrange greens on a platter. Cut mushrooms into 1/2-inch slices and fan on a serving platter. Drizzle with the reserved vinaigrette. Sprinkle the sliced mushrooms with the chopped parsley. Serve at room temperature.

IDEAS YOU'LL LOVE

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Roast Leg of Lamb

Herb-Marinated Rack of Lamb

Recipe courtesy of Maria Sinskey

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Roasted Cauliflower Steaks

Recipe courtesy of Valerie Bertinelli

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking