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Stuffed Portobello Mushrooms

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.

Stuffed Portobello Mushrooms main image
Cooking Time25 minutesDifficulty:Easy
Stuffed Portobello Mushrooms ingredients image

Ingredients

Servings:6
  • 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.

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