Portobello Mushroom

Ingredients 4 large portobello mushrooms, stems removed and gills gently scooped out 1 cup ricotta cheese (or cream cheese for a richer texture) 1/2 cup grated Parmesan or mozzarella cheese 3 cloves garlic, finely minced 1/2 cup panko breadcrumbs (or crushed gluten-free crackers) 2 tbsp fresh parsley, chopped 1 tbsp fresh basil or oregano, minced 2 tbsp extra-virgin olive oil Salt and freshly ground black pepper to taste Instructions Preheat the Oven: Set your oven to 200°C (400°F). Line a baking sheet with parchment paper. Prep the Caps: Clean the portobello caps with a damp cloth. Brush both the top and bottom of each cap lightly with olive oil, and season the inside cavities with salt and pepper. Place them gill-side up on the baking sheet. Mix the Filling: In a mixing bowl, combine the ricotta cheese, half of the Parmesan/mozzarella cheese, minced garlic, chopped parsley, basil, and a pinch of salt and pepper. Stir until thoroughly blended. Stuff the Mushrooms: Spoon an equal amount of the cheese mixture into the cavity of each portobello cap, pressing it down slightly so it fills the space evenly. Add the Topping: In a small bowl, toss the panko breadcrumbs with the remaining olive oil and the rest of the Parmesan cheese. Sprinkle this crisp topping evenly over the stuffed cheese filling on each mushroom. Bake: Bake in the preheated oven for 18 to 22 minutes, or until the mushrooms are tender