Parmesan Crusted Portobello Mushrooms

Ingredients

Fresh parsley

2 tablespoons, chopped (for garnish)

Olive oil

4 tablespoons, divided

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Dried oregano

1 teaspoon

Garlic powder

1 teaspoon

Breadcrumbs

1 cup

Parmesan cheese

1 cup, grated

Portobello mushrooms

4 large caps

Instructions

1. Preheat the oven to 400°F (200°C).
2. Clean the portobello mushrooms by wiping them with a damp cloth and remove the stems gently.
3. In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and pepper. Mix well to combine the dry ingredients evenly.
4. Brush both sides of each mushroom cap with 2 tablespoons of olive oil to enhance flavor and help the coating adhere.
5. Dip each mushroom cap into the Parmesan mixture, pressing gently to ensure the coating sticks well to the surface.
6. Arrange the coated mushrooms on a baking sheet lined with parchment paper to prevent sticking.
7. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the crust is golden brown.
8. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.