Genoan Mushrooms

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Portobello is my favorite variety of mushrooms!

Shared by svenetos

Serving Size / Yield

6 servings

Ingredients

6 lg. portobello mushrooms
4 Tbs. olive oil
salt
pepper
2 garlic cloves, finely chopped
3 Tbs. finely chopped parsley
1 tsp. chopped rosemary
1/2 tsp. dried marjoram

Directions

Preheat oven to 425 degrees. Oil a large baking pan. Wipe mushrooms clean. Snap off the stems and trim of the ends. Thinly slice the stems. Put the stems in a bowl and toss them with 2 Tbs. oil. Place mushroom caps open-side up in the pan. Sprinkle with salt and pepper. In a small bowl, stir together the garlic, parsley, rosemary, marjoram and salt and pepper to taste. Toss with 2 Tbs. oil. Place a pinch of the herb mixture on each mushroom cap. Top with stems. Bake 15 minutes. Add warm water if pan is too dry. Bake for 15 more minutes or until tender. Serve.