Crispy Portobellos

These are SO delicious that I dropped three of them on the floor tonight and ate them anyway. (Oh, I washed them.) These are a side dish from one of the meals in Rachael Ray's 365: No Repeats. The entree is ok, but these are outstanding.

A word of advice: make sure your oven is clean and free from previous spills before you turn it to 500°. Mine wasn't, and I set off one.. two... three smoke alarms at once this evening!



2 portobello mushroom caps per person
dried parsley
garlic powder
olive oil
salt
pepper


1. Wash the mushrooms, remove the stems, and use a spoon to scrape out the brown gills from the underside. Slice them into 1/2"-thick pieces. Preheat oven to 500°.

2. Pour oil over mushrooms in a mixing bowl (about 1/8 cup for every two mushrooms), then sprinkle on parsley and garlic. Do NOT salt or pepper yet--they won't crisp if salted beforehand! Stir them to coat.

3. Bake at 500° on a cookie sheet for 20 minutes. Open the oven as little as possible during baking. After they're done, salt and pepper them to your liking.