- 2 portobello mushrooms
- 2 tablespoons extra virgin olive oil
- 3 clove garlic, minced
- 1 cup fresh parsley leaves
- Salt and freshly ground black pepper
Preheat oven to 375. Lightly oil a baking dish just large enough for the mushrooms. Rub caps with ½ tbsp. oil. In food processor, combine the remaining oil, garlic, parsley and ¼ tsp each of salt and pepper. Process until smooth. If mixture is too thick add a little more oil. Arrange mushrooms, gill side up, in the dish. Spread the parsley mixture on the mushrooms covering the gills. Roast until mushrooms are juicy and tender, about 20 minutes.