Photo: Hector Manuel Sanchez
Serves 4

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.

How to Make It

Step 1

Preheat oven to 500°F. Line a rimmed baking sheet with foil.

Step 2

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.

Step 3

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.