- Finely grated zest of 2 lemons
- 1 tablespoon chopped basil
- 4 garlic cloves, minced
- 1 cup panko
- 3 tablespoons chopped parsley
- Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 3 ounces of shredded Gruyère
- 3 ounces of shredded Muenster
- 3 ounces of shredded mozzarella
- 3 ounces of shredded Manchego
How to make this recipe
- Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
- In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
- Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
The stuffed mushrooms can be refrigerated overnight before baking.
These cheesy toasted mushrooms are perfect Pinot Noir foodas are almost all mushrooms, in fact: The berry fruit in a Pinot plays off beautifully against a mushroom's deep earthiness.