Description
This Portobello Mushroom Recipe features meaty mushrooms roasted to perfection and infused with garlic, olive oil, and white wine. Finished with fresh parsley and a sprinkle of Parmigiano Reggiano, these mushrooms make a simple yet elegant side dish or appetizer.
Ingredients
Units
Scale
- 5 Portobello mushrooms
- 1/4 cup olive oil
- 2 tablespoons Parmigiano Reggiano cheese
- 5 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 cup white wine or broth
- Pinch of salt, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Clean mushrooms and remove stems. Place them on a baking sheet, gill side up.
- In a small bowl, mix olive oil, minced garlic, and half of the chopped parsley. Brush mixture over mushrooms.
- Pour white wine or broth into the baking sheet around the mushrooms.
- Bake for 20–25 minutes, or until mushrooms are tender and cooked through.
- Remove from oven and sprinkle with Parmigiano Reggiano cheese, remaining parsley, and a pinch of salt.
- Serve immediately as a side dish or appetizer.
Notes
- Use fresh, large Portobello mushrooms for the best texture and flavor.
- White wine adds depth, but broth can be used for a non-alcoholic version.
- Cheese can be adjusted to taste; a little goes a long way.
- Optional: drizzle a bit of balsamic reduction for extra flavor.
Nutrition
- Serving Size: 1 mushroom
- Calories: 90
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg