Your Local Advertiser

YOUR LOCAL ADVERTISER - Your Perfect Location

Roasted Flat Mushrooms with Green Onion, Thyme & Butter

This can be made with any large mushrooms. Roasting them underside-up allows the herb and green onion butter to seep deep in between the mushrooms gills.Covering with foil helps the mushrooms stay nice and moist, while helping the herbs and green onions retain their vibrant emerald colour. It looks so fresh and stunning against the deep brown of the mushroom gills!Simple, easy and exceptionally delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, starter
Cuisine side dish, starter, starters, vegetarian
Servings 4


  • ▢ 8 large mushrooms flat, portobello, “BBQ”, around 10 – 12cm / 4 – 4.5″ wide, stem tips trimmed (Note 1)


  • ▢ 100g / 7 tbsp unsalted butter softened
  • ▢ 1 cup green onion US:scallions, thinly sliced
  • ▢ 1/3 cup parsley finely chopped
  • ▢ 1 tbsp fresh thyme leaves sub 1 tsp dried
  • ▢ 1/2 tsp salt
  • ▢ 1/4 tsp black pepper


  • ▢ 3 tbsp chopped scallions
  • ▢ 1 dozen thyme stalks


  • Clean mushrooms: See Note 1.
  • Preheat oven to 200°C / 390°F (180°C fan).
  • Mix butter: Mix the Herb & Green Onion Butter ingredients together in a medium bowl.
  • Smear mushrooms: Place mushrooms gills side up on a large tray. Smear the butter mix over the mushroom surfaces. Cover with foil (preserves green colour of herbs).
  • Bake: Bake 25 minutes, until mushrooms are tender.
  • Serve! Arrange on a platter, including all butter and juices on tray. Scatter with thyme stalks and extra scallions over the mushrooms (for a fresh touch), and serve.


This recipe is sponsored by Mediterranean Supermarket 
Keyword mushroom dish, mushrooms, side dish, starter, starters, vegetarian