Try this Garlic Grilled Portabello Mushrooms with Roasted Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200?C/400F/gas mark 6. Wipe the mushrooms all over with a damp cloth. With a knife make incisions all over the mushrooms. Slice the garlic clove into thin slices. Fill the incisions made in the mushrooms with the garlic slices, brush with olive oil and place to one side. Heat the remaining oil in a suitable oven proof dish (with lid) add the potatoes and fry until golden all over. Season lightly, place in the oven for 10-15 minutes until almost cooked. Remove from the oven and place over a medium heat. Pour in the wine and coriander seeds, cover with a lid and simmer for 5-8 minutes until the liquid has evaporated. Add the blanched asparagus and the vinegar and season. Grill the mushroom for 5-8 minutes. To serve, dress the asparagus and potatoes on individual serving plates, top with a grilled mushroom, sliced over the garnish. Pour around the remaining juice and serve.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 | ||
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Calories: 145 | ||
Calories from Fat: 52 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.6mg | 0 % | |
Potassium 775.4mg | 20 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 15.8g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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