Four Cheese-Stuffed Portobellos

• Finely grated zest of 2 lemons
• 1 tablespoon chopped basil
• 4 garlic cloves, minced
• 1 cup panko
• 3 tablespoons chopped parsley
• Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 3 ounces of shredded Gruyere
• 3 ounces of shredded Muenster
• 3 ounces of shredded mozzarella
• 3 ounces of shredded Manchego

1. Preheat the oven to 375.
2. Brush the mushroom caps on both sides with olive oil and season with salt and pepper.
3. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
4. In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil.
5. Season the cheese filling with salt and pepper.
6. Mound the stuffing onto the mushroom caps.
7. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
8. Preheat the broiler.
9. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil.
10. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes.
11. Serve right away.

lemons, basil, garlic, parsley, mushroom caps, extravirgin olive oil, salt, gruyere, muenster, mozzarella, manchego

Taken from www.foodandwine.com/recipes/four-cheese-stuffed-portobellos (may not work)