Italian Herb Parmesan-Crusted Portobellos
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This easy recipe could turn a mushroom hater into a raving fan, and it’s one of my very favourite ways to enjoy portobello mushrooms! The key is in the Italian Herb Parmesan (made with lively fresh thyme, woody rosemary, and toasty pepitas)—it gives the dish such a lovely, crunchy texture, which is the perfect complement to the hearty chewiness of the roasted mushrooms! If you have leftover portobellos, they reheat perfectly. Be sure to see my storage and reheating instructions in the tips section. This recipe is from my new cookbook, Oh She Glows for Dinner: Nourishing Plant-based Meals to Keep You Glowing (2020) by Angela Liddon. Published by Penguin Random House Canada.
Yield
6 portobello caps
Prep Time
15 Minutes
Cook time
20 Minutes
Total Time
35 Minutes
Ingredients:
- 1 batch Italian Herb Parmesan
- 6 large (600 to 700 g total) portobello mushrooms
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 tablespoon (15 mL) balsamic vinegar
- Fine sea salt and black pepper, to taste
Directions:
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Prepare the Italian Herb Parmesan (I use 2 teaspoons sherry vinegar in the parmesan instead of 1 teaspoon, as I find it needs a stronger flavour when paired with mushrooms.). Leave the parmesan in the processor bowl with the lid on so it doesn’t dry out.
- For the mushrooms: Pop off the stems and discard. Using a small spoon, scrape out the inner black "gills" and discard. Rub the outside of the mushroom caps with a damp paper towel to remove any debris.
- To a small bowl, whisk together the olive oil and vinegar until combined. With a pastry brush, brush both sides of the portobellos with the oil and vinegar mixture until fully coated. Stir the oil-vinegar mixture as needed to recombine during this process. Place the caps onto the baking sheet, facing upward like bowls, and sprinkle each one with a small pinch of salt.
- Bake the mushrooms for 18 to 22 minutes until the caps look like they are shriveling up and are fork tender.
- When the portobellos are ready, pour off any water that has collected in each “bowl” while cooking. Top each cap with a few tablespoons Italian Herb Parmesan and spread out evenly to cover the surface. Add a sprinkle of salt and pepper, and any leftover parm overtop. I love sherry vinegar (it’s used in the Italian Herb Parmesan), so I often add a tiny sprinkling of sherry vinegar on top of each portobello to really make the flavours pop!
Storage: Wrap the fully assembled portobellos individually in aluminum foil or place them in an airtight container and store in the fridge for up to 4 days. To reheat, unwrap the assembled portobellos and place in a baking dish lined with parchment paper. Bake, uncovered, in a preheated 400°F (200°C) oven for 15 to 17 minutes, until heated through and golden. Refresh the parmesan flavors with a tiny sprinkling of sherry vinegar and salt just before serving.