These are great little starter course meals. I love mushrooms and baking them brings out the flavour beautifully. They’re really easy to make too, which means much praise, minimum effort. Cheers.
500g Portobello mushrooms
Extra virgin olive oil
1 cup plain breadcrumbs
2 tablespoons fresh flat leaf parsley (chopped)
1/4 teaspoon dried oregano
2 cloves garlic (minced)
salt & pepper
Preheat the oven to 180ºC.
Wipe any dirt from the mushrooms with paper towels or a mushroom brush if you have too much time on your hands and actually have one.
Remove the stems, and chop them finely. Oil a large baking sheet, large enough to fit all the mushrooms in one layer. In a mixing bowl, combine the chopped mushroom stems, breadcrumbs, parsley, garlic, sage, salt, pepper and 1 tablespoon of olive oil. Sprinkle the mixture over the mushrooms and bake in the oven for 20 – 25 minutes.
Serve them hot with more pepper and maybe a little parmesan and a drizzling of extra virgin olive oil.