Ingredients:

  • 4 large portobello mushroom caps
  • 2-3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar (optional)
  • 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
  • Salt and freshly ground black pepper, to taste
  • ½ cup grated Parmesan cheese (optional)
  • ½ cup shredded mozzarella or provolone cheese (optional)
  • Fresh parsley or thyme, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Gently wipe the mushroom caps clean with a damp paper towel. Remove the stems (and gills, if desired – scrape with a spoon).
  3. In a small bowl, whisk together olive oil, minced garlic, balsamic vinegar (if using), Italian herbs, salt, and pepper.
  4. Place mushrooms gill-side up on the prepared baking sheet. Brush both sides of the mushrooms with the marinade, ensuring the gill side is well-coated.
  5. Bake for 15-20 minutes, or until the mushrooms are tender and juicy.
  6. If using cheese, sprinkle it evenly over the mushrooms during the last 5 minutes of baking, allowing it to melt and become bubbly.
  7. Remove from the oven and garnish with fresh parsley or thyme. Serve warm.