3 Cheese Stuffed Portobellos

Oh seriously mmmm! Made these to accompany the chicken drumsticks, yet after tasting the portobellos, declared I'd happily have a plate of just those for dinner! I'm hoping I can duplicate my results/recipe, as I didn't really measure anything (I started with measuring, but the mushrooms were not as big as expected after initial baking, so had to adapt). Below are my best guesses for the amounts.

Ingredients:

4 portobello mushrooms, stems removed and gills scraped out

olive oil (no idea how much of this total), divided

salt and pepper, to taste

~1 oz. each: mozzarella, Parmesan, and Asiago cheeses, shredded

2 small garlic cloves, minced, divided

zest from 1/2 of a lemon

chopped basil and curly parsley (~2 T. total), divided

~1/3 c. panko

Directions:

1. Heat oven to 375°F. Brush portobellos all over with olive oil, then season with salt and pepper. Place mushrooms on a baking tray, stemmed side down. Bake for 20 minutes.

2. Meanwhile, prepare the filling: in a small bowl, combine the cheeses, 3/4 of the minced garlic, lemon zest, around 2/3 of the basil and parsley, ~1/2 T. of olive oil, and salt & pepper (to taste).

3. For the topping: in another small bowl, combine the panko with remaining garlic, remaining basil & parsley, and ~1 T. olive oil.

4. Once the mushrooms have baked for 20 minutes, remove from oven and turn over. "Fill" each with a fourth of the filling (cheese) mixture. Return to oven and bake for 5 minutes.

5. Remove from oven and switch oven to broiler setting (high). Top each mushroom with a fourth of the topping (panko) mixture. Broil for 1-2 minutes, until panko begins to brown. Remove from oven, serve, and enjoy!