Portobello Recipe
San Marzano tomatoes, fior di latte, Grana Padano, Portobello mushrooms, oregano, sea salt, garlic oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms & Toppings
Seasoning & Oil
Method
Mushrooms & Toppings
Prepare mushrooms
Preheat oven to 425°F (220°C). Clean the portobello caps by wiping them with a damp paper towel; remove and discard the stems. Using a spoon, gently scrape out the dark gills if you prefer a cleaner presentation and to reduce moisture. Place the caps gill-side up on a baking sheet lined with parchment or lightly oiled.
Make garlic oil
In a small bowl combine 2 tablespoons extra-virgin olive oil with the minced garlic and 1/4 teaspoon sea salt. Let sit for 5 minutes to infuse. This is your garlic oil to dress the mushroom and tomato surface.
Season caps
Brush the outside and inside (gill side) of each portobello with 1 tablespoon of the garlic oil (reserve remaining oil). Sprinkle each with a light pinch of salt and about 1/8 tsp of black pepper.
Add tomato and cheese
Spoon about 1/4 cup of San Marzano passata into the center of each cap and gently spread it out to cover most of the gill surface but avoid overflowing. Sprinkle 1/8 tsp dried oregano over each. Distribute the torn/sliced fior di latte evenly among the four caps (≈1/4 cup each). Finish by sprinkling each cap with about 2 tablespoons (≈2 tbsp total per two caps) — the total for all caps is 1/2 cup — of finely grated Grana Padano, aiming for a light even layer so the cheese browns and melts.
Bake
Place the baking sheet in the preheated oven and roast for 12–15 minutes, until the fior di latte has melted and started to bubble and the Grana Padano is lightly golden. If you want a bit more browning on top, switch to broil for 1–2 minutes—watch closely to prevent burning.
Finishing & Serve
Remove mushrooms from the oven. Drizzle the reserved garlic oil (the tablespoon left) lightly over the hot mushrooms to add gloss and extra garlic aroma. Taste and adjust with a small pinch of sea salt if needed.
Sprinkle remaining dried oregano evenly over the four caps (divide the remaining 1/2 tsp among them) and finish with a grind of black pepper. Garnish with chopped fresh parsley if using.
Serve warm as an appetizer or main course (two caps per person). Transfer to a serving platter and enjoy immediately.