3 large portobello mushrooms, stems removed and gills scraped out
1 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup breadcrumbs (panko works well for extra crunch)
3 green onions, finely chopped (white and green parts)
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried Italian herbs (oregano, thyme, or basil)
1 teaspoon salt
Fresh parsley or basil, for garnish
Fresh tomatoes diced, for garnish
Directions
Preheat the Oven: Preheat your oven to 375°F
Prepare the Mushrooms: Clean the portabella mushrooms with a damp cloth. Remove the stems and use a spoon to gently scrape out the dark gills from the underside.
In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, shredded mozzarella cheese, and breadcrumbs.
Add the chopped green onions, minced garlic, olive oil, and Italian herbs. Season with salt and pepper to taste. Mix until well combined.
Place the portabella mushrooms on a baking sheet, gill side up. Generously spoon the cheese and breadcrumb mixture into each mushroom cap, pressing down lightly to pack the filling.
Place the stuffed mushrooms in the preheated oven and bake for 25-30 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool slightly. Garnish with fresh parsley or basil and fresh diced tomatoes. Serve warm and enjoy!
