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Categories:
portobello mushroom caps cooking spray black pepper whole wheat panko olive oil fresh chives lemon rind lemon juice kosher salt goat cheese
Viewed: 54 - Published at: 4 years agoIngredients
- 4 large portobello mushroom caps, stemmed and dark gills removed
- Cooking spray
- 3/4 teaspoon black pepper, divided
- 3/4 cup whole-wheat panko (Japanese breadcrumbs), divided
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh chives
- 1 1/2 teaspoons grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 4 ounces goat cheese, crumbled (about 1 cup)
- 2 ounces thinly sliced prosciutto, torn into 1-in. pieces
Method
- Preheat oven to 500°F. Line a rimmed baking sheet with foil.
- Coat mushrooms with cooking spray; place, top sides down, on prepared pan. Top with 1/2 teaspoon pepper. Bake at 500°F for 4 minutes.
- Combine 6 tablespoons panko and oil in a small bowl. Combine remaining 6 tablespoons 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°F for 3 minutes. Top with prosciutto and remaining 1/4 teaspoon pepper.
