Four Cheese Stuffed Portobellos Recipe


Main Ingredient


 Portobello mushroom caps10 (Black Gills Removed)
 Extra-virgin olive oil4 Tablespoon (1 Tablespoon For Brushing)
 Salt To Taste
 Freshly ground pepper To Taste
 Gruyere cheese3 Ounce, shredded
 Muenster cheese3 Ounce, shredded
 Mozzarella cheese3 Ounce, shredded
 Manchego cheese3 Ounce, shredded
 Lemons2 , zest finely grated
 Chopped basil1 Tablespoon
 Garlic clove4 Medium, very finely chopped
 Panko1 Cup (16 tbs)
 Chopped parsley3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2366 Calories from Fat 1501

% Daily Value*

Total Fat 167 g256.2%

Saturated Fat 48.1 g240.7%

Trans Fat 0 g

Cholesterol 332.4 mg

Sodium 2015.2 mg84%

Total Carbohydrates 112 g37.3%

Dietary Fiber 22.6 g90.4%

Sugars 20.1 g

Protein 119 g238.7%

Vitamin A 137.3% Vitamin C 260.8%

Calcium 215.6% Iron 58.4%

*Based on a 2000 Calorie diet


1. Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
2. In a large bowl, combine the cheeses with the zest, basil, three-fourths of the garlic and 1 tablespoon of the olive oil. Season the stuffing with salt and pepper and mound onto the mushroom caps. Bake until the cheese melts, about 5 minutes.
3. Preheat the broiler. In a bowl, mix the panko and parsley with the remaining garlic and 2 tablespoons of oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes.