Forno Bravo Community Cookbook

Grilled Mushrooms


One pound of mushrooms — white, brown or Portobello 
1-2 gloves of garlic, minced 
2-3 TBS fresh parsley, chopped 
3 TBS grated Parmesan
2 TBS capers
4 TBS best olive oil
1 TBS wine vinegar
1 TBS balsamic vinegar
Salt and Pepper

Add 2 TBS of the olive oil to the bottom of the baking pan.

De-stem the mushrooms, keeping the caps in one piece, and arrange the caps in the baking pan — cap side up.

Chop the mushroom stems, and mix with the garlic, parsley, Parmesan and capers, then spoon the mixture into the mushroom caps. Cover with 2 TBS olive oil, the vinegar, salt and pepper.

Bake in a pizza-hot oven for 2-3 minutes, until the tops are brown and bubbling.


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