Four Cheese-Stuffed Portobellos

By Chef_Frytz

Ingredients

• Finely grated zest of 2 lemons
• 1 tablespoon chopped basil
• 4 garlic cloves, minced
• 1 cup panko
• 3 tablespoons chopped parsley
• Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 3 ounces of shredded Gruyère
• 3 ounces of shredded Muenster
• 3 ounces of shredded mozzarella
• 3 ounces of shredded Manchego

Details

Servings 10
Preparation time 35mins
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

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 lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.

3) Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.