We served these mushrooms as an appetizer along with crudite and Dip with a Zip before our Thanksgiving feast and they were a hit! They are relatively easy to make, have a unique taste and are a one bite tasty nugget! You'll be amazed how quickly they go.
Ingredients
1 pound large mushrooms (12-14)
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoons balsamic vinegar
1/4 cup grated parmesan cheese
Position oven racks in upper and lower thirds of oven: preheat to 450°F.
Wipe mushrooms clean and trim stems flush with caps. Score a 1/4-inch X across the cap of each mushroom. Mix oil, thyme, garlic powder, salt and pepper in large bowl; toss mushrooms in bowl until the oil is absorbed. Arrange the mushrooms, stem-side down, on a large rimmed baking sheet. Roast on the lower rack until browned and very soft, 18 to 20 minutes.
When the mushrooms are done roasting, remove them from the oven and turn the broiler to high. Turn the mushrooms stem-side up on the pan and use the bottom of a mason jar or sturdy glass to flatten each mushroom. Drizzle with vinegar and sprinkle with Parmesan. Broil on the upper rack until the mushrooms are crisped on the edges and the cheese has melted,1-3 minutes. Check on them-the cheese can burn quickly!
Recipe inspiration here
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