Portobello Mushrooms with Dubonnet and Garlic

The earthy portobello mushrooms are infused with Dubonnet wine with a touch of garlic, lime, and chives. This recipe compliments roasts and steaks perfectly



4 mini Portobello mushrooms
1 tbsp. salted butter
1 tbsp. extra virgin olive oil
3 garlic cloves, crushed
ΒΌ cup Dubonnet wine
2 tbsp. organic chives, chopped
1 tbsp. freshly squeezed lime juice
Himalayan salt and organic GF freshly ground black pepper to taste


Preheat oven to 400 F
Heat olive oil and butter in an ovenproof skillet, add garlic until fragrant. Stir in Dubonnet and chives and simmer for about a minute.
Add mushrooms facing up and spoon some sauce in the middle of each mushroom. Place skillet on the middle rack in the oven and bake for 10 minutes. Turn mushrooms over, spoon some more sauce on top and bake 5 more minutes.
Flip mushrooms over, season and drizzle with lime juice.

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