Champiñones al horno con vino tinto y migas de parmesano

Ingredientes

• 4 Tablespoons melted butter (divided)
• 1 1/2 lbs. baby portobello mushrooms (in thick slices)
• 1/2 cup red wine
• 3 Tablespoons balsamic vinegar
• 3 cloves garlic (minced)
• 4 sprigs thyme leaves
• 2 cups fresh bread crumbs
• 3/4 teaspoon garlic salt
• 1 Tablespoon olive oil
• 3/4 cup grated Parmigiano Reggiano cheese

Preparación

1. 1

   Preheat the oven to 400 degrees. In a 9 x 13 inch pan or deep, 9 inch cast iron skillet, combine the mushrooms, 2 Tablespoons butter, red wine, vinegar, garlic, and thyme leaves. Season with salt and pepper.

2. 2

   In a bowl, stir together the remaining butter, oil, bread crumbs, garlic salt, and cheese. Sprinkle the mixture evenly over the mushrooms. Bake for 15-20 minutes or until mushrooms are soft and breadcrumbs are golden brown and crisped. If the crumbs brown too quickly, cover loosely with foil for the remained of the cooking time.