Stuffed Portobello Mushrooms
Whether you serve it as a steak side or enjoy it as a vegetarian main, these Stuffed Portobello Mushrooms are a savoury experience. This dish is brimming with luscious flavour, topped with a crunchy exterior of golden panko crumbs and juicy halved tomatoes with a layer of melted cheese.
25 minutesDifficulty:Easy
Ingredients
- 6portobello mushroom caps
- 1 tbspolive oil
- 1 pinchsalt & pepper
- 3/4 cup soft herbed spreadable cheese
- 2 tbspmelted butter
- 1/4 cup panko
- 1/4 cup parsley, finely chopped
- 12cherry tomatoes, sliced in half
Steps
STEP 1
Select the Convection mode and set the temperature to 190°C. Press Start/Set to preheat the oven.
STEP 2
Clean the mushroom caps, remove the stem and place caps on a baking sheet facing up. Drizzle with olive oil and salt and pepper. Evenly divide the cheese between the caps.
STEP 3
In a small bowl, combine melted butter, bread crumbs and parsley. Sprinkle on top of the cheese. Place a few halved tomatoes on top.
STEP 4
Place on the lower level of the oven and bake for 15 minutes or until the bread crumbs are golden and the mushrooms have softened.
