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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