Jamie Oliver's Take on Garlicky Mushrooms with a Fireworks Buttery Twist
My husband tried this dish as a side dish last year and fell in love with it. We have decided it is great as a meatless main dish too. This is the quintessential 6 Ingredients or less recipe. It calls for peeling the mushrooms which I'd never done before. It is an interesting technique but one that adds extra time, so if you are short on that, skip it.
Baked Garlicky Mushrooms Serves 2 as a main- easily doubles if needed
4 cloves garlic
1/2 bunch fresh sage
12 oz ripe mixed color cherry tomatoes
4 large portobello mushrooms
1 1/2 oz Cheddar cheese (if you'd like- I often omit)
1 Fireworks Garlic Burst, melted
Preheat oven to 400. Peel and finely slice the garlic. Pick apart the sage leaves. cut the tomatoes in half, peel the mushrooms (if you want) reserve the peels. Place everything (including peels) in a 12 x 10 inch roasting pan and drizzle with the melted garlic butter and a dash of red wine vinegar. Add a few pinches of salt and black pepper and toss everything together. Pick out 12 perfect garlic slices and sage leaves for later and sit the mushrooms stalk side up on the top. Bake for 10 minutes.
Remove the pan from the oven, crumble the cheese into the mushroom cups, and sprinkle over the reserved garlic and sage. Return to the over for 15 more minutes, or until cheese is melted and everything's golden, then dish up! Sizzle. Spread. Boom