Crispy Havarti Stuffed Portobello Mushroom
Creamy Imported Havarti is melted over these flavorful Portobello’s, then sprinkled with a cheesy, crunchy Panko topping.
- 4 large Portobello mushrooms, stems removed
- 3/4 cup Panko breadcrumbs
- 4 tbsp Imported Parmigiano-Reggiano cheese
- 2 tbsp butter, melted
- 2 tbsp thyme, chopped
- Salt and pepper to taste
- 1 clove garlic, minced
- 4 tbsps Olive oil
- 4 slices Imported Havarti cheese or 3-4 oz Imported Havarti, shredded
Preheat oven to 400°F.
Place mushroom caps on a baking sheet, stem side up. Brush lightly with olive oil, sprinkle with salt & pepper. Bake for approx. 15-20 minutes, depending on size.
While mushrooms are cooking, combine breadcrumbs, Parmigiano-Reggiano, melted butter, thyme, garlic in a bowl. When mushrooms are cooked, remove from oven. There will be some liquid in the mushroom cap, pour liquid into the breadcrumb mixture. Top each mushroom with Havarti cheese, sprinkle breadcrumb mixture on top of cheese. Return to oven and heat until breadcrumbs are slightly golden and cheese is melted, approx. 5 minutes.