Four Cheese Stuffed Portobellos
|Portobello mushroom caps||10 (Black Gills Removed)|
|Extra-virgin olive oil||4 Tablespoon (1 Tablespoon For Brushing)|
|Freshly ground pepper||To Taste|
|Gruyere cheese||3 Ounce, shredded|
|Muenster cheese||3 Ounce, shredded|
|Mozzarella cheese||3 Ounce, shredded|
|Manchego cheese||3 Ounce, shredded|
|Lemons||2 , zest finely grated|
|Chopped basil||1 Tablespoon|
|Garlic clove||4 Medium, very finely chopped|
|Panko||1 Cup (16 tbs)|
|Chopped parsley||3 Tablespoon|
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.