Mix the lemon juice and olive oil in a small bowl. Pour over the mushrooms in a bowl. Marinate, covered, in the fridge for 8-12 hours. Drain the mushrooms, discarding the marinade. Pat the mushrooms dry with paper towels. Place hte mushrooms top side down on a baking sheet. Bake at 450 degrees for 6 minutes, turning halfway through baking time. Sprinkle with the cheese. Bake for 2 minutes longer. Place in warm serving dish. Drizzle the cream over the mushrooms. Cover with the tomato. Sprinkle with parsley. Cut each mushroom into quarters and serve with warm french bread.
VARIATION- Portobello, Beet Greans and Fontina Panini, arrange the marinated and baked mushrooms on thick slices of lightly toasted peasant bread. Add some sauteed chopped beet greens and substitute Italian fontina cheese for the smoked provolone cheese. Sprinkle with chopped tomatoes, some chopped basil, and sliced roasted red bell pepper. Top with a second slice of bread.
Originally Submitted
10/14/2012
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