There’s nothing like a big slice of slow-cooked Portobello mushroom, when the flavor explodes with every bite. This is another so simple but so satisfying recipe that can easily be doubled to make extra. You’ll want to be able to quickly reheat them to enjoy through the week.
Makes about 2 cups cooked Portobellos.
3 large Portobello mushrooms, loose, or 16 to 18 oz package or Portobellos
3 tablespoons olive oil
3 tablespoon butter
Salt and pepper to taste
Chopped rosemary for garnish, if desired
1. Go over the Portobellos and remove any obvious dirt by brushing or shaking it off. Slice the Portobellos into thick slices (1/4-inch or so). Put the slices into the slow cooker.
2. In a small skillet, heat the olive oil and butter over medium heat until melted and combined. Pour the melted oil/butter combo over the Portobellos.
3. Cover and cook on Low for 3 to 4 hours or on High for 1 to 2 hours. The mushrooms should be cooked through but not too mushy. Season lightly with salt and pepper before serving, and if desired, garnish with rosemary in the serving dish. Have toothpicks available for serving these at a party.