ingredients
- 6 ounces Gruyere cheese, thinly sliced
- 2 tablespoons chopped Italian (flat leaf) parsley
- 2 cloves garlic, pushed through a press
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
prepration
Heat broiler. Mix oil, parsley, and garlic. Arrange mushroom caps stem side up on a baking sheet; sprinkle evenly with salt and pepper. Brush mushrooms with oil mixture. Broil 6″ from heat source 3-4 minutes, until tender. Remove from heat.
Heat oven to 450 F. Lay Gruyere slices over mushrooms, leaving a small border. Bake 5 minutes until cheese melts.
