RECIPE

Four Cheese-Stuffed Portobellos

  • ACTIVE: 35 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 10

Laurent Tourondel's mushrooms, which are stuffed with cheese, brightened with lemon zest and topped with golden toasted bread crumbs, are a perfect side dish or appetizer. Panko (Japanese bread crumbs) are lovely here, but if you can't find them at an Asian market or specialty store, substitute any kind of coarse-textured bread crumbs that will provide some satisfying crunch.

  • ACTIVE: 35 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 10
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. Finely grated zest of 2 lemons
    2. 1 tablespoon chopped basil
    3. 4 garlic cloves, minced
    4. 1 cup panko
    5. 3 tablespoons chopped parsley
    6. Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
    7. 3 tablespoons extra-virgin olive oil, plus more for brushing
    8. Salt and freshly ground pepper
    9. 3 ounces of shredded Gruyère
    10. 3 ounces of shredded Muenster
    11. 3 ounces of shredded mozzarella
    12. 3 ounces of shredded Manchego

Directions

  1. 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.
  2. 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.
  3. 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.

Make Ahead

The stuffed mushrooms can be refrigerated overnight before baking.