Stuffed Portobello Mushrooms

Serves 4-8

Ingredients:

• 8 portobello mushrooms, cleaned, stems and gills removed

• 4 tablespoons extra-virgin olive oil, divided

• 3 cloves garlic, minced

• 1 medium yellow onion, small dice

• 3 medium zucchini, cleaned and small dice

• ½ cup cherry tomatoes, quartered

• Kosher salt

• Freshly ground black pepper

• 1 cup panko breadcrumbs

• 10 sprigs thyme, stripped

• 1 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F.

2. Pre-bake mushrooms: Place mushrooms stem side down on baking pan. Bake 10 minutes or until beginning to soften. Remove and set aside.

3. Make filling: While mushrooms bake, sauté garlic, onion, zucchini, and tomatoes in half the olive oil over medium heat until vegetables are soft. Season with salt and pepper.

4. Combine stuffing: In a medium bowl, combine cooked vegetables, panko breadcrumbs, and thyme.

5. Stuff and top: Fill reserved mushroom caps with vegetable mixture. Place on baking sheet. Top each with Parmesan cheese.

6. Final bake: Bake 10 minutes or until cheese is melted.