Baked Portobello Mushrooms with Parmesan Recipe
This portobello mushroom recipe will be on the table in no time: the mushrooms are seasoned with olive oil and fresh thyme, sprinkled with parmesan and cooked quickly at high heat. If you are wondering how to make Portobello mushrooms, you can get a result that is slightly browned on the outside and juicy on the inside with a few simple steps. You can use the same logic on the grill or in the oven; Letting it rest for a while before serving will recover the aroma.
Ingredients
Ingredients
Step-by-Step Method
Preparation and heating
Turn the oven to broil or broil setting. Bring to the highest temperature. Cover a baking tray with wax paper.
Clean the mushrooms
Wipe the mushrooms with a damp paper towel. If the stems are too long, shorten them; If you wish, you can chop the stems finely and use them in another dish.
Season
Arrange the mushrooms on the tray, hat side up. Drizzle olive oil over it. Sprinkle the thyme leaves and add salt and pepper.
Add the cheese
Divide parmesan cheese over each mushroom. There is no need to spread the cheese around the edges; It spreads as it melts.
Cook quickly
Place the tray on the top shelf of the oven. Bake for 4–5 minutes, until the cheese is melted and lightly browned. If you bring it too close, it will fry quickly; Don't take your eyes off it.
Rest and serve
When you take it out of the oven, let it sit for 1-2 minutes. Serve hot; Green salad or grilled vegetables go well with it.