Parmigiano-Baked Portobello Mushrooms with Oregano Crust Recipe by Mangia
Parmigiano-Baked Portobello Mushrooms with Oregano Crust
These are good right out of the oven.
Or make them several hours ahead for serving at a buffet. They also make a great sandwich filling.
Ingredients
- 2 garlic cloves
- ½ cup extra-virgin olive oil
- ¼ cup finely chopped oregano
- Salt
- Freshly ground black pepper
- 6 large portobello mushroom caps 4 inches in diameter
- 1 cup coarsely grated Parmigiano-Reggiano cheese grated on the largest holes of a box grater
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel, trim, and mince the garlic.
- In a bowl, combine the olive oil, garlic, oregano, and salt and pepper to taste. Lay the mushroom caps,
- stem side up, on a baking sheet and brush with the oregano oil. Bake for approximately 15 minutes.
- Sprinkle the caps with the grated Parmigiano and bake 5 minutes, until the cheese is melted and golden.
