Recipe: Portobellos Mushrooms Roasted on Rosemary Branches

ROASTED PORTOBELLOS ON ROSEMARY BRANCHES

"I've combined three big, highly aromatic components that result in a dish with enough style to be served as a first course or as an accompaniment to something simple like a grilled steak or roast chicken."

1 pound medium portobello mushrooms
1/4 cup garlic-flavored olive oil
2 large bunches rosemary

Preheat the oven to 425 degrees F.

Wipe the mushrooms clean with a damp cloth and trim the woody bottoms. Cut the larger mushrooms into quarters and the smaller ones in half. Place the mushrooms in a bowl and pour the oil over the mushrooms. Lightly sprinkle the mushrooms with coarse salt and freshly ground black pepper. Toss well and let sit for 10 minutes.

Remove 1 large sprig rosemary. Scatter the remaining rosemary branches in the center of a rimmed baking sheet to make a large mat for the mushrooms. Place the mushrooms on the rosemary branches.

Roast for 12 to 15 minutes, until the mushrooms have just softened. (Do not overcook.)

Finely chop the leaves of the remaining rosemary sprig; set aside.

Remove the mushrooms from the oven and transfer them to a platter with some of the rosemary branches. Sprinkle the mushrooms with the freshly chopped rosemary. Serve immediately.

Makes 4 servings

CTC (carbs that count): 3.29; Total Carbs 4.71; Fiber 1.42; Total Fat 13.90; Sat Fat 1.89; Protein 3.30; Calories 148

VLC - Very Low Carb, Carbs That Count - 3.5 grams

Source: Low Carb 1-2-3 by Rozanne Gold with Helen Kimmel, M.S., R.D.