Loaded Portobello Mushrooms

Ingredients

2 large portobello mushrooms with stems

2 tablespoons Panko breadcrumbs

2 tablespoons grated Parmesan cheese

2 tablespoons minced fresh parsley

2 tablespoons walnuts, chopped

1 tablespoon olive oil

Salt and pepper, to taste

Directions

Preheat oven to 450F. Coat a baking sheet with parchment paper or cooking spray. Remove stems from mushroom caps and set aside. Place mushroom caps, gill-side up, on the pan. Sprinkle with a little salt and pepper. Roast until tender, about 15-20 minutes.

Meanwhile, chop the mushroom stems and add them to a bowl along with the rest of the ingredients. Remove the mushrooms from the oven and evenly distribute the topping between the caps. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.
Preheat oven to 450°F. Coat a rimmed baking sheet or roasting pan with parchment paper or cooking spray.

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

Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining ⅛ teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

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