Portobello Mushrooms with Parmesan and Basil
With their dense texture and rich flavor, roasted portobello mushrooms make a satisfying vegetarian main course. You can also put the roasted caps between toasted slices of rustic country bread for a hearty sandwich, or slice them and stir them into a pan sauce for serving with roasted poultry or meats.
- 3 Tbs. extra-virgin olive oil
- 1 large garlic clove, minced
- 4 large portobello mushrooms, about 6 oz. (185 g) each, stems removed
- Kosher salt and freshly ground pepper, to taste
- 1⁄4 cup (1 oz./30 g) shaved Parmesan cheese
- 2 Tbs. thinly sliced fresh basil, plus 4 fresh sprigs
- 1 Tbs. sherry vinegar
Preheat an oven to 450°F (230°C).
Lightly oil a rimmed baking sheet. In a small bowl, whisk 2 Tbs. of the oil with the garlic. Brush the mushrooms all over with the garlic oil and sprinkle them with salt and pepper. Arrange the mushroom caps, gill side down, on the prepared baking sheet. Roast for 10 minutes. Remove the pan from the oven, turn the mushrooms gill side up and roast until tender when pierced with a fork, about 8 minutes more.
Meanwhile, in a small dish, stir together the cheese and basil. Remove the pan from the oven and sprinkle the mushrooms with 2 Tbs. of the cheese mixture. Continue to roast until the cheese begins to melt, about 2 minutes.
In a small bowl, stir together the remaining 1 Tbs. oil and the vinegar. Remove the pan from the oven. Leave the mushrooms whole or cut into slices and arrange on warmed individual plates. Drizzle with the vinegar mixture, garnish each serving with a basil sprig and sprinkle with the remaining cheese mixture. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)