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Four Cheese Stuffed Portobellos

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  Portobello mushroom caps 10 (Black Gills Removed)
  Extra-virgin olive oil 4 Tablespoon (1 Tablespoon For Brushing)
  Salt To Taste
  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.

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