Mushrooms get tender in the oven before they're smashed and broiled, creating crispy edges. An herbaceous, bright gremolata completes these tasty mushrooms.

EatingWell.com, October 2021

Gallery

Credit: Photography / Dera Burreson, Styling / Lauren McAnelly / Holly Rabikis

Recipe Summary test

active:
15 mins
total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 475°F.

    Advertisement
  • Wipe mushrooms clean and trim stems flush with caps. Score a 1/4-inch X across the cap of each mushroom. Toss the mushrooms, oil, 1/4 teaspoon salt and pepper together in a large bowl until the oil is absorbed. Arrange the mushrooms on a large rimmed baking sheet. Roast on the lower rack until browned and very soft, about 20 minutes.

  • Meanwhile, chop parsley. Add lemon zest, garlic and the remaining 1/4 teaspoon salt to the parsley on the cutting board and continue chopping until finely chopped.

  • When the mushrooms are done, remove them from the oven and turn the broiler to high. Turn the mushrooms stem-side up on the pan and use the bottom of a mason jar or other sturdy glass to flatten each mushroom. Broil on the upper rack until crisp on the bottom and edges, 3 to 4 minutes. Serve topped with the gremolata.

Nutrition Facts

about 3 mushrooms
107 calories; fat 9g; sodium 306mg; carbohydrates 6g; dietary fiber 1g; protein 3g; sugars 2g; niacin equivalents 5mg; saturated fat 1g; vitamin a iu 1265IU; potassium 599mg.
Advertisement