Simple and super tasty.
Grab some large Portabello mushrooms
we like these as they act as cups for our garlic butter.
Add to a bowl, crushed fresh garlic, vegan butter, pinch himalayan salt, finely diced italian parsley.
Over low heat melt the ingredients.
In a baking tray place the mushrooms face up, gently pour in a gnerous lashing of the melted ingredients. Oven preheated to 160C. u can keep added more melted butter as they cook depending on the strength of flavour u want.
As a side, a good barossa red, fresh basil and steamed edemame.