Prep 15 mins
Cook 10 mins
Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ("most handsome") husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with "My World Famous Caesar Salad."
- 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
- 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.
I was given a box of various types of wild mushrooms( Yellow Feet, Black Trumpet, Miatake etc). I used this recipe for an office lunch and the staff loved it. I did add a little more Balsamic to coat better. Otherwise it was great. I did use the "good Balsamic", I didn't think the Trader Joes would do it justice.
I used sliced button and baby bella mushrooms (picked them up accidentally) instead, and piled them into a 9x13 baking dish, sprinkling half with cheese and then adding the rest of the mushrooms, covering them with the rest of the cheese. For this, it would have been better had I tossed the mushrooms with the vinaigrette and then mixed the parsely-garlic mixture with it, too... I think next time I'd use less red pepper. I thought it detracted from the balsamic vinegar, though I didn't notice it so much with the leftovers (which were pretty tasty, too).