Baked Portobello Mushroom Medley
Recipe:
Baked Portobello topped with a medley of Oyster and Maitake mushrooms mixed with herbs and breadcrumbs, is just a simple, delicious vegetarian dish prepared in no time at all. For the final touch shavings of Parmigiano Reggiano and a generous drizzle of good olive oil make this a perfect and healthy meal any time of the year. Irresistible when accompanied by slices of crunchy baguette. Let’s get started!
Supplies:
- Mangiafuoco Gas Oven
- Frying pan or skillet Pentole Agnelli
- Spatula
Ingredients:
- 4 Portobello mushrooms
- 100 grams Maitake mushrooms
- 100 grams Oyster mushrooms
- 1 to 2 medium scallions minced
- 2 cloves garlic minced
- 5 sprigs fresh thyme
- Zest of 1/2 a lemon
- Small bunch parsley chopped
- Cayenne pepper to taste
- 100 grams bread crumbs
- Salt to taste
- Black pepper to taste
- Shavings of Parmigiano Reggiano – Parmesan cheese
- Extra Virgin Olive Oil
Directions:
- Preheat the Mangiafuoco Gas Oven to 420°F – 215°C. Place the skillet inside the oven to preheat.
- Dice the scallion and garlic.
- Thinly slice the fresh cayenne pepper. Pepper flakes can be substituted.
- Finely chop the parsley and thyme. Set aside.
- Roughly chop the Maitake and Oyster mushrooms.
- Drizzle olive oil into a preheated pan. Add the scallions, garlic, cayenne pepper, mushrooms, and a pinch of the parsley and thyme to the pan. Mix together and place in the oven for about 5 minutes stirring once or twice. The mushrooms will begin to slightly caramelize.
- Once the mushrooms have sautéed, remove from the oven. Add the bread crumbs, lemon zest, the rest of the parsley and thyme (reserving a small amount for garnish) salt and pepper. Mix everything together and set aside.
- Drizzle olive oil in a separate pan and place the Portobello mushrooms with the tops down. Drizzle the belly of the mushroom with olive oil and place in the oven for about 10-15 minutes.
- Remove the Portobellos from the oven, remove excess water that may have accumulated in the mushroom, and sprinkle with salt.
- Add the filling to the belly of the mushrooms and drizzle with olive oil. Place back into the oven for an additional 5-10 minutes making sure to keep the top from browning too much.
- Once the filling has turned a nice, golden brown, the Portobello mushrooms are ready to be taken out.
- Place on a serving dish of your choosing and garnish with additional parsley and thyme and thin slivers of fresh cayenne pepper.
- For the final touch, shave Parmigiano Reggiano over the top, as well as a drizzle of good olive oil. This flavorful dish is ready to be served immediately! Enjoy!
Buon Appetito!
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