Mushrooms, Not Mushrooms

1 skillet½ cup extra-virgin olive oil
3 cups mushrooms – sliced
1 Tbsp thyme
1 Tbsp black pepper
Large bowl lined with multiple layers of paper towels
French bread – sliced and on a cookie sheet
3 cups Parmigiano-Reggiano – shredded

In a skillet over “Medium” heat, heat extra-virgin olive oil until the oil starts to pop. Next, add sliced mushrooms, thyme, and black pepper to the oil. Cook the ingredients until the mushrooms are starting to brown. Once the cooking process is complete, transfer the mushrooms to a large bowl and let any excess oil drain from the mushrooms. Preheat your oven to 350 degrees F. Lastly, transfer the mushrooms onto pieces of sliced French bread and then top each of piece with an even amount of shredded Parmigiano-Reggiano. Bake the dish for 10 minutes or until the cheese starts to melt.

Serve this cheesy dish with plenty of your favorite wine!!


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