Stuffed Portobello Mushrooms

Whether you serve it as a steak side or enjoy it as a vegetarian main, these Stuffed Portobello Mushrooms are a savory experience. This dish is brimming with luscious flavor, topped with a crunchy exterior of golden panko crumbs and juicy halved tomatoes with a layer of melted cheese.

Ingredients

• 6 Portobello mushroom caps
• 1 tbsp olive oil
• Salt and pepper
• ¾ cup soft herbed spreadable cheese
• 2 tbsp melted butter
• ¼ cup panko
• ¼ cup parsley, finely chopped
• 12 cherry tomatoes, sliced in half

Preparation

1. Select the Convection mode and set the temperature to 375°F. Press Start/Set to preheat the oven.
2. Clean the mushroom caps, remove the stem and place caps on a wire rack on top of the metal tray facing up. Drizzle with olive oil and salt and pepper. Evenly divide the cheese between the caps.
3. In a small bowl, combine melted butter, bread crumbs and parsley. Sprinkle on top of the cheese. Place a few halved tomatoes on top.
4. Place on the lower level of the oven and bake for 15 minutes or until the bread crumbs are