Description
These Cheesy Stuffed Portobello Mushrooms are an easy and flavorful dish perfect for weeknight dinners or entertaining. Juicy mushroom caps are filled with a buttery garlic-herb breadcrumb mixture, gooey mozzarella, and a fresh tomato slice for the perfect bite.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 large mozzarella ball, sliced
- 3 tomatoes on the vine, sliced
- 1/2 cup panko
- 1/4 cup grated parmesan cheese
- 1/4 cup parsley, finely chopped
- Salt & pepper, to taste
- 1/3 cup butter
- 1 clove garlic, minced
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F. De-stem all of the mushrooms and clean the tops, as shown in the video. Then lay them out, top side down, on a sheet pan covered in parchment paper.
- Slice the mozzarella and tomatoes, and set aside. Then brush the mushroom tops with melted butter and flip over to fill later.
- In a small mixing bowl, add the panko, parmesan, chopped parsley, and salt and pepper. Set aside.
- In a small pan over medium-high heat, melt butter and add the garlic and Italian seasoning. Cook for 30 seconds until fragrant. Pour into the breadcrumb mixture and stir to combine.
- Now assemble everything on the mushrooms! Add mozzarella, the panko mixture, and the tomatoes, and repeat for each mushroom.
- Bake in the oven for 12 minutes, then broil for 3 additional minutes. Garnish with any remaining parsley before serving. Enjoy!
- Prep Time: 4
- Cook Time: 15
