Broiled Parmesan Portabella Mushrooms

INGREDIENTS

• 6 to 8 medium-sized Modern portabella mushrooms (1 1/2 to 2 pounds), cleaned and stems removed
  
• 1/4 cup olive oil
  
• 1 teaspoon finely chopped garlic
  
• 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley flakes
  
• 3 tablespoons grated Parmesan cheese
  
• Salt and ground black pepper to taste.

INSTRUCTIONS

For a pretty company salad, slice the mushrooms once cooked and arrange each in a fan on top of an individual salad plate of greens. Serve with Italian dressing.

Arrange mushroom caps on broiler pan round side up. In small bowl combine olive oil, garlic and parsley until blended; brush mixture lightly over mushrooms. Broil, 6 inches from heat source, 3 minutes. Turn caps over and brush with remaining oil mixture. Sprinkle Parmesan cheese over mushrooms and broil until cheese begins to brown, about 3 minutes longer.

Yield: 6 to 8 servings