Four Cheese Stuffed Portobellos Recipe
Ingredients
| 10 portobello mushroom caps, black gills removed | ||
| Extra-virgin olive oil | 3 Tablespoon (For brushing) | |
| Ground pepper | 1 To taste | |
| 3 ounces each of Gruyere, Muenster, mozzarella and Manchego, shredded | ||
| Finely grated zest of 2 lemons | ||
| Basil | 1 Tablespoon, chopped | |
| 4 medium garlic cloves, very finely chopped | ||
| Panko | 1 Cup (16 tbs) | |
| Parsley | 3 Tablespoon, chopped | |
| Salt | To Taste | |
Directions
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.
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.
Chef
