Portobello Mushroom Recipe

Name: Portobello Mushroom Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 Portobello mushrooms; 1/4 cup olive oil; 2 tablespoons Parmigiano Reggiano Cheese (measure with your heart); 5 garlic cloves (minced); 2 tablespoons parsley (fresh and chopped ); 1/2 cup white wine (or broth); 1 pinch salt (after they bake)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

easy appetizer mushroom dip mushroom recipe

Ingredients

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5 Portobello mushrooms1/4 cup olive oil2 tablespoons Parmigiano Reggiano Cheese (measure with your heart)5 garlic cloves (minced)2 tablespoons parsley (fresh and chopped)1/2 cup white wine (or broth)1 pinch salt (after they bake)

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Instructions

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Step 1

Preheat the oven to 425F (220C).

Step 2

Next, mix the olive oil, grated parmigiano cheese, garlic, and parsley. Feel free to measure with your heart as you can’t mess this up.

Step 3

Take the Portobello mushrooms and brush the tops and inside with the olive oil and Parmesan mixture. You can also use your hands if you feel like it’s easier.

Step 4

Once the mushrooms are coated, take the Veritcal Spit and oil it up with a little bit of olive oil. Thread on each mushroom through (stem side down) and arrange them on top of each other.

Step 5

Pour a little bit of wine (or broth) to the bottom of the baking dish and bake until the mushrooms are cooked. Mine take anywhere from 20-30 minutes depending on the size.

Step 6

Once baked, take a knife and slice off the spit (just like a gyro) and sprinkle the mushrooms with a pinch of salt if needed. Enjoy!