I had never made a portobello mushroom before this Scrounge and it was so easy and delicious! It's definitely a new Scrounge staple. This is great as a meal with a side sweet potato or salad or you can even eat this as a side dish. Get creative with the toppings and make sure to let me know what you Scrounge up!
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home! You may end up creating something even better!
If you don't have olive oil, use avocado oil or grapeseed oil
If you don't have dried thyme, use oregano, basil or do without
If you don't have minced garlic, use 1 garlic clove or try garlic powder
If you don't have sea salt or pepper, do without
If you don't have the broccoli and kale pasta sauce, use pesto or any red pasta sauce
I n g r e d i e n t s
2 portobello mushrooms
1 tsp olive oil for bottom of pan
2 tbsp olive oil
1/2 tsp dried thyme
1 tsp minced garlic
sea salt and pepper to taste
Broccoli & Kale pasta sauce from Whole Foods
goat cheese (optional)
D i r e c t i o n s
Preheat oven to 400°F.
Prep and clean the mushrooms by pulling off the stems, then gently scoop out the dark gills inside. Lastly, take a damp paper towel and gently wipe the top of each mushroom.
I used an 8x8 baking pan, but use whatever pan you have and cover the bottom with 1 tsp oil (I prefer olive, grapeseed or avocado oil). Then place mushrooms open side up in pan.
In a small bowl mix all marinade ingredients together.
Divide evenly and pour marinade over the top of both mushrooms, brush the outside of mushroom as well.
Cook for 15 minutes.
Once out of the oven, warm up your sauce and add as much or little sauce and goat cheese as you'd like to the top of each mushroom and enjoy!