Why didn't anyone tell me that portobellos were so good? I had no idea. I put them on the menu as often as I can. Fortunately for us, little G doesn't eat them...more for us! These stuffed portobellos are a hearty side, and they're super easy!
4 large portobello caps, or several smaller ones
1 clove garlic, minced
3 T fresh parsley, finely chopped
zest of one lemon
1/8 t chili powder
1/3-1/2 C Provolone or Parmesan cheese, grated
Preheat oven to 400*
Clean your mushrooms and remove the stem. I usually just wipe off the top of the cap. You want them really dry
Mix together the garlic, parsley, lemon zest, and chili powder
Grease a baking sheet. Rub a little olive oil on the mushroom caps and sprinkle a little salt and pepper on the cap. Set the mushrooms on the baking sheet, open side up
Divide the filling between all the mushrooms and top with cheese
Bake at 400* for 15-20 minutes, or until the cheese is browned.