Posted by: Joan Spiller | December 30, 2011

Portobello Mushroom – Recipe

I went to a BBQ on boxing day where these gorgeous treats were served.. however, because I’m a paranoid vegetarian (BBQ’s are a thing of terror as you can imagine!) and since I’d not seen where they’d been cooked, I politely declined to eat one (cow juice in my mushrooms, no thank you) but all was not lost – I stole the recipe and made them myself the next day!

Actually, we stole the concept and then CJ and I had to try and make it up based on our hazy recollections of what we’d each seen as they were being prepped but overall, we did a pretty good job of it, I must say!

Because they’re so good, I’d recommend 3 large flats / mushrooms per person as a main meal. Or 1 if being served at a BBQ where there’s heaps of other stuff on offer. .

So, to serve 2 as a main meal, you will need:

3 portobello (or any large flat) mushrooms
2 cloves garlic
large handful of fresh thyme
1T Telegraph Hill Red wine drizzle
1T feta per mushroom
Good quality olive oil – I’d allow 1T per mushie

It’s so simple.

Mince the garlic with a little salt and pepper.
Scatter  evenly over the cleaned mushrooms.

Prep them in the dish you will cook them in so if anything spills – it just adds to the flavour!

Scatter the herbs (we did a mix of leaves chopped and branches for additional flavour hit) on each mushroom.

Now drizzle the olive oil and the cabernet drizzle on each mushroom. Doesn’t matter if it spills, it reduces down to a sweet sauce..

Bake in a pre-heated 180 deg oven for 30 minutes. Remove from the oven and dot the crumbled feta over each mushroom then a little more oil and cabernet before placing back in the oven for 10 minutes. At this point you want to ensure each mushroom “cup” has been coated in the oil / sauce mixture to ensure it’s moist and juicy.

Serve on top of a rocket or spinach (it wilts) salad (we had red capsicums and tomatoes in ours) with a little extra virgin olive oil and pepper. Feta means you shouldn’t need more salt..

Oh and we had some char grilled sour dough rubbed with garlic and some pesto button mushrooms under the lot to make it a substantial meal!

SO good! Big thanks to Stephanie and Crystal for this new addition to my recipe collection!



  1. This looks delicious!
    Please check out my blog:


    • I did and am now craving choc cupcakes at 8am!!!!! grrrrr
      Thanks 🙂


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