WIW: Waffled Portabello Mushroom with Italian Herbs

1/4 C. extra-virgin olive oil

1/4 C. neutral-flavored oil, such as canola

1 T. Italian herbs (or 1 tsp. each dried rosemary, dried basil, and dried oregano)

1/4 tsp. salt

1/4tsp. freshly ground black pepper

2 portobello mushrooms, stems snapped off and discarded

 

In a shallow bowl or deep dish, combine the oils, herbs, salt and pepper. Stir to evenly distribute the herbs. To prepare the mushrooms, scoop out the gills with a spoon and wipe down the mushroom cap with a damp paper towel to remove any dirt. Place the mushroom caps in the oil mixture and marinate for at least 30 minutes, turning them over about halfway through. Preheat the waffle iron on medium. Place the mushrooms, cap side up, in the waffle iron and close the lid . Check the mushrooms after 5 minutes The caps should be soft and cooked through. Remove the mushrooms from the waffle iron and serve. VARIATION: Top with melted cheese: When the mushrooms have cooked for 5 minutes, lift the lid, place slices of mozzarella or fontina atop the mushrooms, and close the lid for 20 seconds If the cheese has not melted sufficiently, continue cooking with the lid down for another 10 seconds.