While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Oven roasted portobello mushrooms served with Tomato & Smoked Paprika Coulis is a great meatless main dish alternative when entertaining. Photo credit: Eva Kosmas from Adventures in Cooking.
1 tablespoon McCormick® Paprika, Smoked
2 teaspoons McCormick® Garlic Powder
1 teaspoon salt
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Rosemary Leaves
1/2 teaspoon McCormick® Thyme Leaves
12 large portobello mushroom caps
2 tablespoons olive oil
Preheat oven to 450°F. Mix all of the seasonings in small bowl. Brush mushrooms with oil. Sprinkle evenly with seasoning mixture. Place mushrooms on foil-lined shallow baking pan.
Roast 15 minutes or until mushrooms are tender. Slice mushrooms and place each on a serving plate with slices fanned out. Serve with Tomato & Smoked Paprika Coulis.
Click here for Tomato & Smoked Paprika Coulis recipe.
(Amount per serving)