Oven-Baked Mushrooms

As promised, I’ll be posting lots of yummy recipes before the holidays!  This recipe is from the latest issue of “Edible Toronto“.  It was contributed by the chef/owner of Trattoria Giancarlo in Toronto.
It’s easy to put together – I got everything ready on the baking sheet and popped it into the oven 15 minutes before my potatoes were done roasting.  The combination of parmesan, garlic and of course the delicious mushrooms,  make it an excellent side dish, or served on toasted baguettes.  I think we’ll be having this on Christmas Eve as an appetizer on the baguettes!

OVEN-BAKED MUSHROOMS (makes 4 – 6 servings)

1/3 cup chopped flat-leaf parsley

6 cloves garlic, minced

1/4 tsp hot pepper flakes, or a dash or two of hot pepper sauce

1/2 cup extra virgin olive oil

2 Tbsp. balsamic vinegar

1/2 tsp. sea salt

1 1/2 lb. assorted fresh mushrooms (if using shiitakes, remove and discard the stems).

1 1/2 cups grated Parmigiano-Reggiano or similar cheese

In a small bowl, stir together the parsley, garlic and hot pepper; set aside.  In a large bowl, whisk together the oil, vinegar and salt.  Add the mushrooms, toss to coat.  Spread the mushrooms in a single layer on a large parchment paper-lined rimmed baking sheet.  Sprinkle evenly with the parsley mixture and the cheese.  Bake in a 400 degree oven just until the mushrooms are tender, about 10-15 minutes.  Transfer the mushrooms with their juices to a platter.  Serve immediately.

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