Categories: Meals

Ingredients

• 4 large Portobello mushroom caps, stemmed and dark gills removed
• Cooking spray
• 3/4 tsp. black pepper, divided
• 3/4 cup Panko, divided
• 1 tbsp. olive oil
• 2 tbsp. chopped fresh chives
• 1 1/2 tsp. grated lemon rind
• 1 tsp. fresh lemon juice
• 1/4 tsp. kosher salt
• 4 oz. goat cheese, crumbled
• 2 oz. thinly sliced prosciutto, torn into 1-in. pieces

Directions

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

2. Coat mushrooms with cooking spray; place, top sides down, on prepared pan. Top with 1/2 tsp. pepper. Bake at 500 for 4 minutes.

3. Combine 6 tbsp. panko and oil in a small bowl. Combine remaining 6 tbsp. 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 for 3 minutes. Top with prosciutto and remaining 1/4 tsp pepper.

Email to a friend | Print this recipe | Back