Cheese-Stuffed Portobellos

• 4 whole 6" Portobello Mushroom Caps
• 5 teaspoons Olive Oil, Divided
• 1 package (8.75 Oz. Size) Laughing Cow Cheese
• 1- 1/2 teaspoon Lemon Zest, Finely Grated
• 1 cup Panko Breadcrumbs
• 2 teaspoons Fresh Herbs, Finely Chopped
• 2 Tablespoons Parmesan Cheese, Freshly Grated
• 1/4 teaspoons Salt

1. Remove stems and gills from mushroom caps.
2. Preheat the broiler.
3. Brush a foil-lined broiler pan with 1 tablespoon (3 teaspoons) olive oil.
4. Place mushrooms gill-side down on the pan and broil for 5 minutes.
5. Meanwhile, pop cheese wedges out of the foil packets into a small bowl.
6. Add lemon zest and stir to combine.
7. In a separate bowl, combine Panko, fresh herbs, Parmesan, and the remaining 2 teaspoons olive oil.
8. Stir to thoroughly distribute the olive oil.
9. Remove mushrooms from the broiler and turn them gill-side up on the pan.
10. Season with salt.
11. Spread cheese mixture evenly over each mushroom.
12. Top with breadcrumbs.
13. Return to the broiler and broil another 1-2 minutes or until breadcrumbs are golden brown.
14. Serve warm.

olive oil, cow cheese, lemon zest, breadcrumbs, fresh herbs, parmesan cheese, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/cheese-stuffed-portobellos/ (may not work)