Enticing Herb-Crusted Mushroom Tart

A delightful herb-crusted mushroom tart with a golden, crunchy exterior and a juicy, flavorful interior. Perfect for a cozy bistro-style meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Start by cleaning the portobello mushroom cap with a damp paper towel to remove any dirt. Avoid washing it under running water as mushrooms absorb water quickly and can become soggy when baked. Gently pat it dry with a cloth.
2. 2.
   In a small bowl, mix 1 tablespoon of olive oil with the Dijon mustard. This will act as a flavorful adhesive for the breadcrumbs and herbs. Brush the mixture evenly over the top and sides of the mushroom cap, ensuring that every part is well-coated for an even crust.
3. 3.
   In another bowl, combine the seasoned breadcrumbs with the chopped fresh parsley. This mixture provides the crumbly, aromatic crust that gives the dish its delightful texture. Sprinkle the mixture generously onto the mushroom, pressing lightly so that the crumbs adhere to the mustard-oiled surface. Aim for a uniform coating that fully covers the mushroom.
4. 4.
   Place the coated mushroom cap on a baking sheet lined with parchment paper. Drizzle the remaining tablespoon of olive oil over the top to encourage browning while baking. Bake in the preheated oven for about 20 minutes or until the crust turns golden brown and crispy. Keep an eye on it to prevent burning—if the crust appears to brown too quickly, lower the temperature slightly.
5. 5.
   Once done, remove from the oven and let it cool for a minute. If the crust is too soft, return it to the oven for another 3–5 minutes. Serve the mushroom tart while warm, perhaps on a bed of fresh greens or alongside a simple salad to balance the flavors and textures.