Parmigiano-Baked Portobello Mushrooms with Oregano Crust

Aug 12, 2020

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. 

2 garlic cloves

½ cup extra-virgin olive oil

¼ cup finely chopped oregano


Freshly ground black pepper

6 large portobello mushroom caps, 4 inches in diameter

1 cup coarsely grated Parmigiano-Reggiano cheese (grated on the larger holes of a box grater)

  1. Preheat the oven to 400 degrees F.
  2. Peel, trim and mince the garlic.
  3. 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.
  4. Sprinkle the caps with the grated Parmigiano and bake for 5 minutes, until the cheese is melted and golden. 

Serves 6

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