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baked portobello mushrooms

Parmigiano-Baked Portobello Mushrooms with Oregano Crust

Print Recipe
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.
Course Baked Vegetables
Cuisine Italian
Keyword baked portobello, oregano, Parmigiano crust, stuffed mushrooms
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
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.