Any mushroom lover is going to be in your debt for this one! This is the vegetarian version, but some crumbled cooked sausage would be a nice addition.
|4||tablespoons olive oil|
|1||pound portobello mushrooms, stems removed, caps halved and then cut crosswise into ¼-inch slices|
|3||tablespoons chopped fresh parsley|
|¼||teaspoon fresh-ground black pepper|
|3||ounces soft goat cheese, such as Montrachet, crumbled|
|3||tablespoons grated Parmesan cheese, plus more for serving|