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.
Select the Convection mode and set the temperature to 190°C. Press Start/Set to preheat the oven.
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.
In a small bowl, combine melted butter, bread crumbs and parsley. Sprinkle on top of the cheese. Place a few halved tomatoes on top.
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.