Roasted Portobello Mushrooms on Rosemary Branches -

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Roasted Portobello Mushrooms on Rosemary Branches

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By Rozanne Gold

Posted July 23rd, 2007

This article is reprinted with permission from Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes, by Rozanne Gold, (2005, Rodale Books)

Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes

Servings:	4
Author Notes:	I've combined three big, highly aromatic components that result in a dish with enough style to be served as a first course or as an accompaniment to something simple like a grilled steak or roast chicken.
Ingredients:	1 pound medium portobello mushrooms 1/4 cup garlic-flavored olive oil 2 large bunches rosemary
Instructions:	Preheat the oven to 425°F. Wipe the mushrooms clean with a damp cloth and trim the woody bottoms. Cut the larger mushrooms into quarters and the smaller ones in half. Place the mushrooms in a bowl and pour the oil over the mushrooms. Lightly sprinkle the mushrooms with coarse salt and freshly ground black pepper. Toss well and let sit for 10 minutes. Remove 1 large sprig rosemary. Scatter the remaining rosemary branches in the center of a rimmed baking sheet to make a large mat for the mushrooms. Place the mushrooms on the rosemary branches. Roast for 12 to15 minutes, until the mushrooms have just softened. (Do not overcook.) Finely chop the leaves of the remaining rosemary sprig. Remove the mushrooms from the oven and transfer them to a platter with some of the rosemary branches. Sprinkle the mushrooms with the freshly chopped rosemary. Serve immediately. Per Serving: Net Carbs 3.29; Total Carbs 4.71; Fiber 1.42; Total Fat 13.90; ; Sat Fat 1.89; Protein 3.30; Calories 148.