This recipe shows how to make fantastic stuffed portobello mushrooms. The caps are baked in the oven, filled with crunchy Parmesan breadcrumbs, gooey melted mozzarella cheese and surrounded with colorful roasted vegetables. Serve the mushrooms as an appetizer, side, or vegetarian main dish.



Portobello mushrooms





Wipe or brush off any dirt from the caps with a damp paper towel. Gently pull on the stems with your hands to remove them.

The gills can weep dark liquid as the mushrooms bake, so I like to remove them. Use a spoon to scrape them out.

The cleaned caps make a natural “cup” ready to be stuffed!

For the filling, combine the panko with Parmesan, olive oil and parsley.

Put the vegetables, garlic, chili flakes, olive oil and 1 teaspoon salt on a rimmed baking sheet.

Toss the vegetables to combine, then spread them out on the pan.

Arrange the caps gill-side up in the pan, nestling them into the vegetables. Fill each cap with some of the breadcrumb mixture.

Bake the stuffed mushrooms at 400 degrees for 25 minutes, until the crumbs are golden and the vegetables are softened.

Put on a pair of oven mitts and take the pan out of the oven. Sprinkle the mozzarella cheese over the mushrooms.

Bake about 5 more minutes to create a creamy melted blanket of cheese.