Portobello mushrooms baked between vine leaves

Portobello mushrooms baked between vine leaves

By
From
Arabesque
Photographer
William Meppem

Portobello mushrooms are also known as ‘Swiss browns’, and are readily available from supermarkets. Tangy and fragrant with thyme, these meaty baked mushrooms are a lovely accompaniment to grilled meats. Or for a quick and easy light meal, they can be served with a small salad with plenty of bread to mop up all the lovely lemony, garlicky juices.

Ingredients

Quantity Ingredient
100g vine leaves, rinsed well in cold water and dried well
80ml olive oil
16 medium-size portobello mushrooms
60g shallots, sliced finely
1 garlic clove, thinly sliced
8 stalks fresh thyme
1 lemon, juiced
salt and pepper

Method

  1. If you are using preserved vine leaves, soak them well, then rinse them and pat them dry. Fresh vine leaves should first be blanched and refreshed.
  2. Brush the base and sides of an ovenproof dish (28 cm x 20 cm, and 5 cm deep) with a little oil. Lay the vine leaves over the bottom of the dish and up around the sides, reserving enough to cover.
  3. Wipe the mushrooms and trim the stalks so they are flush with the base of the mushroom.
  4. In a large bowl, combine the mushrooms, shallots and garlic with half the remaining olive oil. Place the mushroom mix in the ovenproof dish, mushrooms with stalk side down, and scatter the sprigs of thyme over the top.
  5. Sprinkle with lemon juice, season with salt and pepper and cover with the remaining vine leaves, tucking them in around the side. Brush with oil and cook in a preheated 180°C oven for 30 minutes.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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