Roasted Garlic and Portobello Mushrooms

I love, love, love roasted garlic (much to the dismay of my favorite man). Caveat, I love garlic done just about any way except raw. And I mean hey, it only makes you smell bad for a little while so get over it. (But, if you’re planning to have sex with someone for the first time, I’d probably forego this meal for something a little less pungent. Just keeping it real peeps.) Anyway … a super easy and somewhat light meal is to simply roast whole garlic, grill a few portobellos and maybe serve with a side of greens OR if you eat bread, add a loaf of sourdough and spread the roasted garlic on the bread and top with grilled mushrooms. And chutney. Just a thought. Here’s all you need:


PREP TIME: 15 minutes COOK: Oven 350 degrees, 30 minutes | Grill med-high, 25-30 minutes

  • 2-3 bulbs of garlic (not elephant garlic)
  • 2-3 portobello mushrooms
  • Olive oil

For the garlic, slice the top off the heads, place on tinfoil, drizzle with olive oil and wrap tightly. That’s it! Place directly on a grill and let sizzle away for about 30 minutes. OR, cook in the oven at 400 degrees for 25-30 minutes depending on the size of the bulb

For the mushrooms, either keep them whole, or slice them into one-inch thick pieces. Make sure you wash them first! Brush with olive oil and grill “top side” down for 10 minutes. OR bake in the oven for 20 minutes. Enjoy!!

On Being a Flexitarian

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