These Stuffed Portobello Mushrooms are a perfect appetizer or main course. Each mushroom cap is filled with a delicious mixture of ingredients, creating a savory, satisfying dish. It's an easy way to impress your guests or treat yourself to a gourmet meal at home.

Ingredients

• 4 large Portobello mushroom caps, stems and gills removed
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste
• Additional chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Brush both sides of the mushroom caps with olive oil and place them gill-side up on a baking sheet. Season with salt and pepper.
2. In a skillet over medium heat, cook the onion and garlic in a splash of olive oil until softened, about 5 minutes. Remove from heat and let cool slightly.
3. In a bowl, mix together the breadcrumbs, Parmesan cheese, parsley, cream cheese, and the onion-garlic mixture until well combined. Season with salt and pepper.
4. Divide the filling evenly among the mushroom caps, pressing down gently to compact. Top each with shredded mozzarella cheese.
5. Bake in the preheated oven until the mushrooms are tender and the cheese is bubbly and golden, about 15-20 minutes.
6. Garnish with additional chopped parsley before serving.

Tips

To add a meaty twist to this vegetarian dish, consider including finely chopped cooked bacon or sausage in the filling. For a vegan version, use plant-based cheeses and breadcrumbs. Experimenting with different cheeses can also add a new flavor profile to each batch you make.