MUSHROOMS **** Cheese & Panko Stuffed Portobellos

By Unblond1

These were very good and easy and even Dan liked and commented on them. I'll bet, if I added some Montreal Steak Seasoning and maybe some sliced prosciutto or ham to the stuffing, I could serve these on a bun, as a burger.

Ingredients

• 6 medium portobello mushrooms, stems and gills removed
• 1 tbsp. garlic-flavoured olive oil
• 2/3 cup panko
• 1 clove garlic, minced
• 2 ounces Kraft Four-Cheese Italiano Blend
• 1 tablespoon olive oil
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

* Remove stems and gills from mushrooms, rinse lightly and place on a paper towel-lined plate in the fridge until ready to cook.

* Combine the stuffing ingredients and refrigerate as well.

* Preheat two sections of the grill on high.

* Brush the mushrooms inside and out with flavoured olive oil and place gill side up on plate. Sprinkle each with salt and pepper and divide stuffing mixture between them.

* Reduce grill to medium-high and add mushrooms. Cover and cook for 10-15 minutes, until mushrooms are tender and cheese is melted and slightly browned, checking after 10 minutes to turn and rotate, reducing heat, if necessary.