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Bobby Flay’s Roasted Portobello Mushroom Caps with Hazelnut Gremolata

Portobello mushrooms aren’t just a stand-in for vegetarian-friendly meat—they’re so much more. Chef-in-residence Bobby Flay shows us how to transform these meaty, hearty ‘shrooms into a fresh, flavor-packed appetizer thanks to the addition of an herbaceous, hazelnut gremolata (read: a thick sauce you’ll want to slather on everything from grilled veggies to toasted bread).

Watch Bobby make his Italian-inspired side dish:

Then, get the full recipe:

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Bobby Flay Stuffed Mushroom by Misfits Market

Bobby Flay’s Roasted Portobello Mushroom Caps with Hazelnut Gremolata

  • Author: Misfits Market

Ingredients

Scale
  • 6 Portobello mushrooms, stems removed, wiped clean
  • 1/4 cup olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 1/3 cup unsalted hazelnuts, toasted
  • 1 cup loosely packed Italian flat-leaf parsley leaves
  • 1/2 cup loosely packed basil leaves
  • 2 cloves garlic, crushed to a paste with the back of a chef’s knife and ¼ tsp kosher salt
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 400 degrees.
  2. Brush a sheet pan lightly with olive oil and season with salt and pepper.
  3. Brush the mushroom cap bottoms (gill side) with olive oil and season with salt and pepper.
  4. Place the mushrooms gill side up on the sheet pan and place in the oven. Let roast approximately 12-20 minutes, depending upon their size, until the mushrooms are firm but soft and cooked through.
  5. While the mushrooms roast, make the hazelnut gremolata: Add the hazelnuts, parsley, basil, garlic, lemon zest, salt, and pepper to a food processor and pulse to fully combine. Scrape down sides of the container and then stream in the oil and pulse until fully incorporated.
  6. Once cool enough to handle, remove mushrooms from the sheet tray and place on a serving platter or plate. Spoon some of the gremolata on top of each mushroom and serve.

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