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Roasted Portobello with Rabbit Mustard

Roasted Portobello with Rabbit Mustard

Ces champignons rôtis sont très bon, servis chauds, en accompagnement. On peut aussi les servir à température ambiante avec d’autres mezzes.


  • 12 large Portobello mushrooms
  • 3 shallots, chopped fine
  • 1 Tbsp tarragon
  • 1 tsp thyme
  • 1 tsp coriander seed, ground
  • 1 Tbsp black pepper, cracked
  • 2 tsp salt
  • 2 Tbsp vermouth or white wine
  • ½ cup Dijon mustard
  • 4 Tbsp coconut oil or clarified butter, melted


  1. 1

    Place all ingredients, except mushrooms, in a bowl and stir well. Place mushrooms on an ovenproof dish and rub the marinade over the stems and underneath the caps.

  2. 2

    Preheat oven to 325° F. Place the dish in the oven and roast for 45 minutes.  

  3. 3

    Let rest for 10 minutes before serving.

A variation of the Tarragon-Roasted Rabbit from The Spice Trekkers Cook at Home