Portobello caps are simply made for stuffing—the raised rim is perfect for holding a creamy, cheesy filling. The wide surface area of each mushroom also allows for a generous crispy topping. Use the edge of a large spoon to gently scrape the dark gills from the underside of each mushroom before roasting. We love the contrast of tangy goat cheese with the earthy mushrooms. You can also substitute softened 1⁄3-less-fat cream cheese. Serve with a mixture of sautéed sliced snap peas, radishes, and hot cooked brown rice. To make this a vegetarian main, simply skip the prosciutto. Double the stuffed mushrooms and use to top salads for lunches during the week.
4 large portobello mushroom caps, stemmed and dark gills removed
3/4 teaspoon black pepper, divided
3/4 cup whole-wheat panko (Japanese breadcrumbs), divided
1 tablespoon olive oil
2 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
4 ounces goat cheese, crumbled (about 1 cup)
2 ounces thinly sliced prosciutto, torn into 1-in. pieces
Est. added sugars 0g
How to Make It
Preheat oven to 500°F. Line a rimmed baking sheet with foil.
Coat mushrooms with cooking spray; place, top sides down, on prepared pan. Top with 1/2 teaspoon pepper. Bake at 500°F for 4 minutes.
Combine 6 tablespoons panko and oil in a small bowl. Combine remaining 6 tablespoons panko, chives, rind, juice, salt, and goat cheese in a bowl. Spoon 1/4 cup goat cheese mixture into each mushroom; top with panko mixture. Bake at 500°F for 3 minutes. Top with prosciutto and remaining 1/4 teaspoon pepper.