Stuffed Portobello Mushrooms
Portobello mushrooms stuffed with cheese, garlic, onions, and spices, all topped with Panko breadcrumbs.
Ingredients
- 2 portobello mushrooms
- 1 tbsp melted butter
- 2 garlic cloves minced
- ¼ cup red onions finely chopped
- ¼ cup cilantro chopped
- ½ tsp crushed red pepper
- ½ tsp freshly ground black pepper
- ½ tsp lemon juice
- 3 tbsp Panko breadcrumbs divided
- 3 tbsp pepper jack cheese grated OR any soft cheese you prefer, divided
- salt to taste
Instructions
- Preheat the oven to 350 F.
- Gently clean the mushroom caps with a kitchen towel. Remove the stems, chop them finely and set them aside.
- Toss the mushroom caps in the melted butter and place them on a baking dish, gill sides up.
- Prepare the stuffing by mixing the chopped mushroom stems, garlic, onions, cilantro, crushed red pepper, black pepper, lemon juice, 2 tbsp of bread crumbs, and 2 tbsp of cheese, and salt.
- Spoon the stuffing in the mushroom caps and top with the remaining bread crumbs and cheese.
- Bake until the cheese is melted and the topping turns golden brown, about 30 minutes. Serve warm.