Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Total time: 25 min
Yield: 6 servings
Ingredients: 6 portobello mushroom caps; 1 tbsp olive oil; 1 pinch salt & pepper; 3/4 cup soft herbed spreadable cheese; 2 tbsp melted butter; 1/4 cup panko; 1/4 cup parsley, finely chopped; 12 cherry tomatoes, sliced in half

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 minutes

Difficulty: Easy

Ingredients

Servings: 6

6 portobello mushroom caps

1 tbsp olive oil

1 pinch salt & pepper

3/4 cup soft herbed spreadable cheese

2 tbsp melted butter

1/4 cup panko

1/4 cup parsley, finely chopped

12 cherry 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.