This is probably my favourite way to cook mushrooms: roasted, slightly citrusy and oh-so-juicy. They’re a great ‘meat alternative’ with just about any meal.






Skill level

Average: 4.8 (3 votes)


  • 20 g (¾ oz) butter or vegan margarine
  • 2 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 3 spring onions (scallions), finely chopped
  • 1 mild red chilli, finely chopped
  • 1 tsp salt
  • zest and juice of ½ lemon
  • 6 portobello mushrooms
  • 1 tbsp thyme leaves (or 2 tsp dried)
  • chopped herbs such as dill, parsley, basil or thyme, for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
  2. Melt the butter in a small bowl in a microwave for 20 seconds. Remove from the microwave and add the olive oil, garlic, spring onions, chilli, salt, lemon zest and lemon juice. Season with cracked black pepper and mix together well.
  3. Arrange the mushrooms evenly around the baking tray. Spoon the butter mixture evenly over each mushroom, then scatter the thyme over the top.
  4. Bake for 20 minutes, or until the mushrooms are browned and cooked all the way through. Serve warm, with fresh herbs scattered over the top.


Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99