This is probably one of the easiest recipes for Baked Portobello Mushrooms. Mushroom caps are stuffed with garlic, parsley and olive oil mixture and baked in the oven. After that, each mushroom is topped with a slice of cheese and baked for 5 more minutes until cheese is melted. No need to marinated them because stuffing contains oil and herbs, and has the role of marinade.
Baked Portobello Mushrooms can be a main course for a vegetarian dinner or a side dish to chicken or stake.
- 1 lb portobello mushrooms (4 to 5 medium-size mushrooms about 4 inches in diameter), 500 g
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 1 Tbsp chopped parsley
- 1 tsp chopped thyme
- salt pepper, to taste
- 4-5 slices cheese a kind that melts
Preheat oven to 375 F (190 C). Line your baking sheet with baking paper.
Wash mushroom caps, removing any dirt. Pat dry.
Remove stems and chopp them finely. In a small bowl, combine chopped stems with olive oil, garlic, parsley, thyme, salt and pepper.
Place mushroom caps on baking sheet. Top each cap with garlic mixture, spreading evenly. Put in the oven and roast about 15 minutes.
Take Baked Portobello Mushrooms out of the oven. Place a slice of cheese on each mushroom. Return to the oven and bake for about 5 minutes or until cheese is melted. The mushrooms are cooked when they are warm through and have shrunk in size. Mushrooms are also good raw, so no need to worry about undercooking them.