Greek Stuffed Portobellos - olive oil

Method

• Preheat oven to 350 F.
• Start by wiping the mushrooms clean with a damp paper towel.
• Next, using a spoon, scrape out the gills so the caps are hollowed and cleaned.
• Set the caps aside.
• Heat a pan or stove-top grill over medium high heat.
• Brush the underside (gill side) of mushroom caps with some olive oil and place on grill or pan.
• Cook for 3-4 minutes or until browned.
• Brush the tops of the caps with oil while the underside is grilling, then flip and grill the tops for 3-5 minutes.
• Place cooked mushroom caps gill side up, on a rimmed baking sheet and set aside.
• In a small bowl, combine panko, feta, Parmesan, parsley and dried thyme.
• In a small skillet over medium heat, cook the olives, tomatoes and scallion.
• You should not need any oil since the olives are likely to be oiled or seasoned already.
• Cook until the tomatoes just start to break down, about 3-4 minutes.
• Once cooked, pour this into the panko mixture and mix well to combine.
• Spoon heaping tablespoons (1 1/2 tablespoons or so) into each mushroom cap.
• You may have mixture leftover, but thats OK!
• Bake for 20 minutes, then turn the broiler on high and broil for 3-5 minutes.
• Keep an eye on them so they do not burn.
• The caps are done when the panko is browned and the cheese is melted.
• Serve immediately.
• Reheating instruction: Bake in the oven at 350 F for 10-15 minutes, or put in toaster oven for 5-10 minutes at 350 F. Microwaving will make them soggy.
• Serving options: This can be served for two (2 caps/person) or it can be enough for 4 if used as a side dish or appetizer.
• You can also substitute the panko for the grain of your choice: cooked quinoa, rice, barley or couscous.