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Categories:
parsley garlic hot red pepper mushrooms extra-virgin olive oil balsamic vinegar salt freshly grated parmigiano
Viewed: 45 - Published at: 7 years agoIngredients
- 1/3 cup chopped fresh parsley
- 6 cloves minced garlic
- 1 teaspoon hot red pepper flakes
- 1 1/2 lbs assorted fresh mushrooms
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1 1/2 cups freshly grated parmigiano-reggiano cheese
Method
- Mix first three ingredients together in a small bowl.
- Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
- In another bowl, whisk together olive oil, vinegar and salt until well blended.
- Toss mushrooms in vinaigrette to lightly coat.
- Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
- Sprinkle mushrooms with parsley mixture.
- Top with grated Parmigiano-Reggiano.
- Bake in 400 degree oven for 10 minutes, or until just tender.
- If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
- Plate up and be sure to serve with juices for mopping up.
