Portobello mushroom caps are smeared with pesto and stuffed with a large egg and finely shredded Parmesan cheese.
- Cooking spray
- 8 portobello mushrooms, washed and stems and gills removed
- 2 tbsp. extra-virgin olive oil
- 1 (8-oz.) block cream cheese, softened
- 1 (10-oz.) package frozen spinach, defrosted and squeezed dry
- 1 c. shredded mozzarella
- 6 strips bacon, cooked and roughly chopped
- 1/2 c. cherry tomatoes, quartered
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- 1/2 c. panko breadcrumbs
- 1/4 c. freshly grated Parmesan
- 4 tbsp. melted butter
- Freshly chopped parsley, for serving
- Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil.
- Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels.
- In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes.
- In a medium bowl combine panko, Parmesan, and melted butter.
- Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture.
- Bake until cheese is melty and tops are golden, 15 minutes.
- Garnish with parsley before serving.