Garlic Butter Portabello mushrooms

Servings: 2 Adults or 4 children

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This recipe is quick, simple, and perfect for mushroom lovers! If you’re introducing mushrooms as a main meal to your little ones, this is a great place to start.

Portobello mushrooms are not only hearty and juicy but also incredibly nutritious. They’re a fantastic source of vitamins B6 and D.   They’re also rich in antioxidants and have been said to have anti-cancer properties, so you know, that's always great.

You can introduce mushrooms from 6 months of age. Since mushrooms can be slippery, if you're practicing baby-led weaning, try cutting them into strips and rolling them in hemp seeds to help your baby get a good grip.

For adults, I like to add a sprinkle of sea salt flakes and a dash of chilli flakes for an extra kick—it’s absolutely divine! Even my mum, who isn’t usually a fan of mushrooms, enjoyed this dish.

Give it a try and let me know what you think!

• 2 large portabello mushrooms (stems removed)
• 3 tbsp butter
• 2-3 garlic cloves, minced
• 1/2 tsp black pepper
• 1/2 tsp oregano (dried)
• 1/2 tsp marjoram (dried) (or thyme)
• 2 slices Gouda cheese (or cheese of your choice)

· Preheat the Oven: 

  Gas Mark 6 (400°F / 200°C).

· Prepare the Mushrooms:  

  Clean the Portabello mushrooms and remove the stems. Place the mushroom caps on a baking tray, gill-side up.

· Make the Marinade: 

  In a small bowl, mix the olive oil, minced garlic, black pepper, and oregano.

· Coat the Mushrooms: 

  Spoon the mixture evenly over the mushrooms, ensuring the caps are well-coated with the garlic and oil mixture.

· Bake the Mushrooms:

   Place the mushrooms in the oven and bake for about 15 minutes or until they are tender.

· Add the Cheese:  

  Remove the mushrooms from the oven and place a slice of Gouda cheese on top of each mushroom cap (or more if you prefer extra cheese).

· Final Bake:  

   Return the mushrooms to the oven and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.

· Serve: 

Remove from the oven and serve warm as a side dish, appetizer, or light meal.

 6-9 Months

- Remove the cheese. Cut the mushroom in half so it forms a half-moon shape. Let your baby gnaw or suck on   the mushroom (skin removed).  Cut the mushrooms into long strips and roll in hemp seeds or seeds of your choice so it is easy for them to hold. Use as a sensory experience and to explore the mushroom's texture and flavours.

9-12 Months

- Cheese optional. Cut the mushroom into small, bite-sized pieces (about 1-2 cm). Ensure pieces are tender and soft enough for babies to swallow without difficulty. Offer the mushroom pieces as finger food.

12+ Months

- Cut the mushroom into normal-sized   pieces (about 3-4 cm). These pieces are easier for older babies to chew  and eat comfortably. You can also keep the cheese on top for added flavour.  Ideal for self-feeding.

Adults:

- Use any cheese of your liking.  Add sea salt and chilli flakes before baking.

• Cheese Variations: You can substitute Gouda with other types of cheese like mozzarella, cheddar, or brie.
• Serving Suggestions: These baked mushrooms can be served on their own, or as a topping for burgers, salads, or a side dish with roasted vegetables or quinoa.
• Pairing: I made these mushrooms as a side dish to my herby salmon recipe, and they complemented each other beautifully! The mushrooms’ earthy flavours and the melted cheese paired perfectly with the fresh, herby salmon.

• Gouda cheese:  Contains milk, a common allergen. Substitute with a dairy-free alternative if needed.

• Calories: 170-190 kcal

The nutritional information and serving suggestions provided are approximate estimates based on personal experience with my own children. While they are intended as a helpful guide, they have not been reviewed or verified by a nutritionist or healthcare professional. For specific dietary or nutritional concerns, it is recommended to consult with a qualified expert.