Bobby Flay's Roasted Portobello Mushroom Caps with Hazelnut Gremolata

Step 1

Preheat the oven to 400 degrees.

Step 2

Brush a sheet pan lightly with olive oil and season with salt and pepper.

Step 3

Brush the mushroom cap bottoms (gill side) with olive oil and season with salt and pepper.

Step 4

Place the mushrooms gill side up on the sheet pan and place in the oven. Let roast approximately 12-20 minutes, depending upon their size, until the mushrooms are firm but soft and cooked through.

Step 5

While the mushrooms roast, make the hazelnut gremolata: Add the hazelnuts, parsley, basil, garlic, lemon zest, salt, and pepper to a food processor and pulse to fully combine. Scrape down sides of the container and then stream in the oil and pulse until fully incorporated.

Step 6

Once cool enough to handle, remove mushrooms from the sheet tray and place on a serving platter or plate. Spoon some of the gremolata on top of each mushroom and serve.