Step 1

Preheat oven to 425ºF.

Step 2

Clean the mushroom caps by removing any visible dirt with a damp paper towel, then remove the stems. Discard stems, or use them in a soup or stir-fry.

Step 3

Mix olive oil, balsamic vinegar, garlic, and herbs in a small bowl.

Step 4

Arrange the mushroom caps in a deep baking dish or rimmed baking sheet in a single layer. Pour the sauce over each one. Pour the marinade over the top of the mushroom and coat evenly. Sprinkle the parmigiano cheese over the top of all the mushrooms.

Step 5

Roast at 425 degrees F. for 10-15 minutes until the desired doneness is achieved. I like fork tender.

Step 6

Garnish with fresh chopped parsley. Serve warm on top of crusty bread!