Friday, April 27, 2007
3 large portabella mushrooms, cleaned and stems removed
3 tablespoons extra-virgin olive oil
2 to 3 tablespoons balsamic vinegar
1 large garlic clove, pressed or finely chopped
3/4 teaspoon Italian seasoning
1 teaspoon fresh parsley, finely chopped
salt and black pepper, to taste
red pepper flakes, to taste
3 sun-dried tomatoes (reconstituted or packed in oil), chopped
Lay the portabella mushrooms, top-sides down, on a large piece of aluminum foil. (You will need enough to wrap and cover the mushrooms when placed in the oven.) Drizzle the olive oil and balsamic vinegar over the mushrooms. Sprinkle the mushrooms evenly with the garlic, Italian seasoning, parsley, salt and pepper. Top with the chopped sun-dried tomatoes.
Wrap the mushrooms in the aluminum foil to cover completely and bake in a 375-degree oven until cooked through, 20 to 25 minutes. Serve the mushrooms as an appetizer (quarter and place on baguette slices), or use to replace a hamburger bun for your favorite veggie burger or beef burger. Serves 3.
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