Roasted Portobello Purée
A rich, earthy mushroom base created by roasting portobello mushrooms with garlic and extra virgin olive oil before puréeing into a smooth spread.
Ingredients
- Portobello Mushroom Caps16 oz
- Garlic Cloves (peeled)4 cloves
- Extra Virgin Olive Oil3 tbsp
- Fine Sea Salt1 tsp
- Fresh Cracked Black Pepper0.5 tsp
Preparation
- Preheat oven to 400°F (200°C).
- Clean portobello caps and toss with olive oil, garlic, salt, and black pepper.
- Roast on a baking sheet for 20-25 minutes until tender and deeply caramelized.
- Transfer roasted mushrooms and garlic to a food processor and pulse until a smooth, rich purée forms.