Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ("most handsome") husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with "My World Famous Caesar Salad."

Ingredients

4 serv.

chopped fresh parsley1⁄3 cup
minced garlic6 cloves
hot red pepper flakes↗1 teaspoon
assorted fresh mushrooms1 1⁄2 lbs
extra virgin olive oil↗1⁄2 cup
balsamic vinegar↗2 tablespoons
salt↗1⁄2 teaspoon
freshly grated parmigiano-reggiano cheese1 1⁄2 cups

Step-by-step instructions

1
Mix first three ingredients together in a small bowl.
2
Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
3
In another bowl, whisk together olive oil, vinegar and salt until well blended.
4
Toss mushrooms in vinaigrette to lightly coat.
5
Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
6
Sprinkle mushrooms with parsley mixture.
7
Top with grated Parmigiano-Reggiano.
8
Bake in 400 degree oven for 10 minutes, or until just tender.
9
If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
10
Plate up and be sure to serve with juices for mopping up.

Source: food.com

Original recipe ↗

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