Baked Mushrooms with Red Wine and Parmesan Crumbs

• Vegetarian

• Produce

  • 1 1/2 lb Baby portobello mushrooms
  • 3 cloves Garlic
  • 4 sprigs Thyme, leaves

• Condiments

  • 3 tbsp Balsamic vinegar

• Baking & Spices

  • 3/4 tsp Garlic salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 2 cups Bread crumbs, fresh

• Dairy

  • 4 tbsp Butter
  • 3/4 cup Parmigiano-reggiano cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on neighborfoodblog.com

Ingredients

• 4 Tablespoons melted butter, divided
• 1½ lbs. baby portobello mushrooms, in thick slices
• ½ cup red wine
• 3 Tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 4 sprigs thyme leaves
• 2 cups fresh bread crumbs
• ¾ teaspoon garlic salt
• 1 Tablespoon olive oil
• ¾ cup grated Parmigiano Reggiano cheese

Directions

• Preheat the oven to 400 degrees. In a 9 x 13 inch pan or deep, 9 inch cast iron skillet, combine the mushrooms, 2 Tablespoons butter, red wine, vinegar, garlic, and thyme leaves. Season with salt and pepper.
• In a bowl, stir together the remaining butter, oil, bread crumbs, garlic salt, and cheese. Sprinkle the mixture evenly over the mushrooms. Bake for 15-20 minutes or until mushrooms are soft and breadcrumbs are golden brown and crisped. If the crumbs brown too quickly, cover loosely with foil for the remained of the cooking time.