Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.
¾ lb. Portobello mushrooms
Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
2 Tbsp. olive oil
In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
1 clove garlic, salt and pepper, ½ tsp. dried thyme
Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp.
½ Tbsp. butter
Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
1 Tbsp. Parmesan, 3 Tbsp. mozzarella
After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!
Video
Notes
These baked portobello mushrooms are great as an appetizer, but also work well as a side dish or entree.
Serving size is about 1 mushroom per person as a side dish, or 2-3 as an entree.