Broiled mushroom caps
0
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
An easy side that's great on its own or sliced and served with steak or stirred into scrambled eggs, this recipe is also a wonderful first step to a stuffed mushroom appetizer or snack. Simply prepare and boil as directed here and then fill with your favorite fillings; broil again for a couple of minutes to heat the filling through. Serve the unstuffed mushrooms as a side dish for grilled meats or as the meaty-tasting star of a vegetable plate. These are delicious sliced and folded into an omelette, stirred into risotto, or spooned over steamed grains.
Ingredients
Cooking spray
2 spray(s)
Cremini mushroom
1 pound(s), about 2-inches each, wiped clean
Sea salt
½ tsp
Black pepper
½ tsp, freshly ground
Sherry cooking wine
1 Tbsp
Olive oil
1½ tsp
Chives
2 Tbsp, fresh, finely snipped
Instructions
1
Preheat broiler to high. Coat a nonstick baking sheet or shallow pan with cooking spray.
2
Place mushroom caps in a large bowl; toss with salt, pepper, sherry and oil, making sure mushrooms are evenly coated.
3
Arrange mushrooms in a single layer on prepared pan, smooth-side down; broil for about 2 to 2 1/2 minutes. Flip mushrooms; broil to desired doneness, about 2 to 2 1/2 minutes more. Serve garnished with chives. Yields about four mushroom caps per serving.
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