I love mushrooms, and the portobello is at the top of my list of favorite edible fungi. It has such great complex flavors and a wonderfully meaty, yet silky texture when you bite into it. And because it has a deep earthy aroma, it naturally pairs well with herbs such as thyme and oregano. This large mushroom makes for a perfect meal: it is hearty and filling, but still light as air. Trust me, you will love it.
1. Preheat oven to 425F. Brush the tops of the mushrooms with olive oil, then place, gill side up, onto a baking sheet. Sprinkle onto each mushroom a pinch each of the garlic, thyme leaves, dried oregano, salt, and pepper. Drizzle 1 teaspoon of olive oil onto each mushroom.
2. Bake on the center rack of the 425F oven for 15-20 minutes. You will know they are done when the mushrooms have wilted slightly and the juices in the center are bubbling. Remove from oven. Using a vegetable peeler, top each mushroom with some shavings of cheese. Serve immediately.
* Don’t have parmigiano reggiano? You can use a regular parmesan or any other hard cheese, such as pecorino.
* Always try to use fresh thyme, it is much more fragrant and flavorful than its dried version. But I prefer dried oregano over fresh (fresh oregano is sometimes too overpowering).