Baked Portobello Mushroom Medley

Recipe:

Baked Portobello topped with a medley of Oyster and Maitake mushrooms mixed with herbs and breadcrumbs, is just a simple, delicious vegetarian dish prepared in no time at all. For the final touch shavings of Parmigiano Reggiano and a generous drizzle of good olive oil make this a perfect and healthy meal any time of the year. Irresistible when accompanied by slices of crunchy baguette. Let's get started!

Supplies:

Ingredients:

4 Portobello mushrooms
100 grams Maitake mushrooms
100 grams Oyster mushrooms
1 to 2 medium scallions minced
2 cloves garlic minced
5 sprigs fresh thyme
Zest of 1/2 a lemon
Small bunch parsley chopped
Cayenne pepper to taste
100 grams bread crumbs
Salt to taste
Black pepper to taste
Shavings of Parmigiano Reggiano - Parmesan cheese
Extra Virgin Olive Oil

Directions:

Preheat the Mangiafuoco Gas Oven to 420°F - 215°C. Place the skillet inside the oven to preheat.
Dice the scallion and garlic.
Thinly slice the fresh cayenne pepper. Pepper flakes can be substituted.
Finely chop the parsley and thyme. Set aside.
Roughly chop the Maitake and Oyster mushrooms.
Drizzle olive oil into a preheated pan. Add the scallions, garlic, cayenne pepper, mushrooms, and a pinch of the parsley and thyme to the pan. Mix together and place in the oven for about 5 minutes stirring once or twice. The mushrooms will begin to slightly caramelize.
Once the mushrooms have sautéed, remove from the oven. Add the bread crumbs, lemon zest, the rest of the parsley and thyme (reserving a small amount for garnish) salt and pepper. Mix everything together and set aside.
Drizzle olive oil in a separate pan and place the Portobello mushrooms with the tops down. Drizzle the belly of the mushroom with olive oil and place in the oven for about 10-15 minutes.
Remove the Portobellos from the oven, remove excess water that may have accumulated in the mushroom, and sprinkle with salt.
Add the filling to the belly of the mushrooms and drizzle with olive oil. Place back into the oven for an additional 5-10 minutes making sure to keep the top from browning too much.
Once the filling has turned a nice, golden brown, the Portobello mushrooms are ready to be taken out.
Place on a serving dish of your choosing and garnish with additional parsley and thyme and thin slivers of fresh cayenne pepper.
For the final touch, shave Parmigiano Reggiano over the top, as well as a drizzle of good olive oil. This flavorful dish is ready to be served immediately! Enjoy!