Stuffed Portobello Mushrooms

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Stuffed Portobello Mushrooms

Ingredients

2 large portobello mushrooms with stems reserved

2 tablespoons Panko breadcrumbs

2 tablespoons grated parmesan cheese

2 tablespoons fresh parsley, minced

2 tablespoons walnuts, chopped

1 tablespoon olive oil

Kosher salt and pepper, to taste

Instructions

1

Preheat oven to 450-F. Line a rimmed baking sheet or roasting pan with parchment paper.

2

Place mushroom caps, gill-side up, on the pan. Sprinkle with ⅛ teaspoon salt and pepper. Roast until tender, about 20 minutes.

3

Meanwhile, combine breadcrumbs, parmesan, parsley, oil, salt, and pepper in a small bowl.

4

Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly.

5

Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

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