1 1/2 pounds whole baby Bella mushrooms w/stems
3 tablespoons extra virgin olive oil
4 large garlic cloves, chopped
kosher salt and freshly ground pepper to taste
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small garlic cloves, minced
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
- Heat the oven to 400 degrees.
- Brush of any dirt from the mushrooms. Leaving the stems on, cut each mushroom in half and place into a large bowl. Toss the mushrooms with 3 tablespoons extra virgin olive oil and the chopped garlic. Toss to coat. Add 1 teaspoon of kosher salt and a few grinds of pepper. Toss again.
- Place the mushrooms in one layer onto one or two baking sheets as needed. Be sure they are not too crowded. Roast them in the oven for about 15-20 minutes or until just beginning to crisp up.
- Prepare the gremolata while your mushrooms or roasting. Combine the chopped parsley, lemon zest, minced garlic, cheese, and olive oil. Set aside.
- Remove the mushrooms from the oven and toss with 1/2 cup of the gremolata. Taste and season with salt and pepper and add more gremolata if you like. If you have leftover gremolata, look below for other ideas for serving.
How to serve your gremolata:
- Sauté sliced garlic in butter or olive oil, turn off the heat and add hot cooked linguini.
- Add the gremolata and 1-2 spiralized zucchini.
- Toss gremolata with 1 pound of hot linguini or fettucine
- Toss gremolata with thinly sliced sweet potatoes or baking potatoes. Stack them and bake them, covered, for 15 minutes (or until a fork pierces the stacks easily), then uncover and cook another 5 until browned.
- Serve gremolata with cooked green beans
- Stir 1 spoonful of gremolata into a bowl of soup or stew
- Serve gremolata with roasted or seared chicken
- Serve with grilled fish