Ingredients:
1/3 cup chopped fresh parsley
6 cloves minced garlic
1 teaspoon hot red pepper flakes
1 1/2 lbs assorted fresh mushrooms
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 1/2 cups freshly grated parmigiano-reggiano cheese
Directions:
Mix first three ingredients together in a small bowl.
Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
In another bowl, whisk together olive oil, vinegar and salt until well blended.
Toss mushrooms in vinaigrette to lightly coat.
Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
Sprinkle mushrooms with parsley mixture.
Top with grated Parmigiano-Reggiano.
Bake in 400 degree oven for 10 minutes, or until just tender.
If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
Plate up and be sure to serve with juices for mopping up.
Servings: Serve
Time preparation: 15 min.
Time total: 25 min.