I love mushrooms, and the portobello is at the top of my list of favorite edible fungi. It has such great complex flavors and a wonderfully meaty, yet silky texture when you bite into it. And because it has a deep earthy aroma, it naturally pairs well with herbs such as thyme and oregano. This large mushroom makes for a perfect meal: it is hearty and filling, but still light as air. Trust me, you will love it.
Roasted Portobello Mushroom
– 4 portobello mushrooms (stems removed)
– 5 teaspoons olive oil
– 2 cloves of garlic, finely chopped
– 2 sprigs fresh thyme (leaves removed, stems discarded)
– 1/2 teaspoon dried oregano
– small block parmigiano reggiano cheese (optional)
1. Preheat oven to 425F. Brush the tops of the mushrooms with olive oil, then place, gill side up, onto a baking sheet. Sprinkle onto each mushroom a pinch each of the garlic, thyme leaves, dried oregano, salt, and pepper. Drizzle 1 teaspoon of olive oil onto each mushroom.
2. Bake on the center rack of the 425F oven for 15-20 minutes. You will know they are done when the mushrooms have wilted slightly and the juices in the center are bubbling. Remove from oven. Using a vegetable peeler, top each mushroom with some shavings of cheese. Serve immediately.
3. Wasn’t that easy? Now go eat!
* Don’t have parmigiano reggiano? You can use a regular parmesan or any other hard cheese, such as pecorino.
* Always try to use fresh thyme, it is much more fragrant and flavorful than its dried version. But I prefer dried oregano over fresh (fresh oregano is sometimes too overpowering).