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.

 

Portobello Mushrooms with Parmesan and Basil

 

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 pan. 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.

 

Meanwhile, in a small dish, stir together the cheese and basil. Remove the pan from the oven and sprinkle 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. Serve immediately. Serves 4.

 

For this and more than a hundred other recipes for roasted meats, poultry, seafood, vegetables and fruits—delicious dishes suitable for every season and every occasion—check out our Year-Round Roasting.