Prep Time (minutes)
Cook Time (minutes)
4 large portobello mushrooms, stems removed
6 ounces gruyere cheese, thinly sliced
1 tsp salt
1/4 tsp pepper
2 tablespoons olive oil
1 tablespoons fresh parsley
2 cloves garlic, pushed
1 Mix oil, parsley, and garlic.
2 Arrange mushroom caps stem side up on a baking sheet, sprinkle evenly with salt and pepper. Brush mushrooms with oil mixture.
3 Bake in 450
4 Take the tray out of the oven, and lay Gruyere slices over mushrooms, leaving a small border. Bake 5 minutes until cheese melts.