Four Cheese-Stuffed Portobellos- A perfect entrée

A nice cheese filled veggie appetizer that goes very well with Pinot Noir whose fruity flavor enhances the mushrooms earthy flavor.

Ingredients

Portobello mushrooms (3-4 inch wide) - 10

Extra virgin olive oil- 3 tbsp

Gruyère (shredded) – 3 oz

Muenster (shredded) – 3 oz

Mozzarella (shredded) – 3 oz

Manchego (shredded) – 3 oz

Zest of Lemon (finely grated) – 2

Basil (chopped) – 1 tbsp

Garlic (minced) – 4 cloves

Panko (Japanese bread crumbs) – 1 cup

Parsley – 3 tbsp

Preparation

Preheat oven to 375°.

Rub both sides of mushroom cap with olive oil along with salt and pepper seasoning.

Bake the mushrooms (gill side down) on a baking sheet for 20 min or till tender and then turn the gill side up.

Take a large bowl and mix the cheeses with basil, lemon zest, minced garlic (only three fourths) and 1 tbsp of olive oil.

Season the mixture with salt and pepper.

Stuff the mixture into the mushroom caps and bake the mushrooms for 5 minutes or till the cheese is melted

Preheat the broiler. On other side mix the parsley, panko (you can use normal bread crumbs too) and remaining minced garlic with two tablespoons of olive oil.

Sprinkle this mixture over the mushrooms and broil for 2 minutes until brown, four inches from heat and serve.