Baked Mushrooms with Ginger
Sometimes there really is nothing better than a baked portobello mushroom. It's a taste that is very difficult to describe but compares to nothing on earth. And it acts like this beautiful earthy sponge that sucks up any flavours added to it. So what I tend to do is try and add a combination of flavours.
I also try to add sweetness to my savoury dishes. I think it gives it another dimension than just the savoury aspect so for this recipe I used stem ginger syrup. It adds to the ginger already in the recipe.
- 4 palm-sized mushrooms
- 4 tsp butter, sliced if cold
- 2 small chillis, chopped
- fresh coriander or parsley, chopped
- juice of 1/2 a lemon
- 2 tsp stem ginger syrup
- 1 tsp ginger (fresh or flaked)
- If the stems on the mushrooms are protruding a lot, trim it off.
- Split the butter between the mushrooms.
- Squeeze the lemon juice over the mushrooms.
- Divide the coriander/parsley, ginger and chilli between the mushrooms.
- Add 1/2 a tsp ginger syrup to each mushroom.
- Bake in a pre-heated oven of 180ºC for 20 minutes until the butter is melted and the mushrooms are nice and brown.