Stuffed portabello mushroom with garlic herb butter
Portabello Stuffed Mushroom
- 6-8 Portabello mushrooms, de-gilled and cleaned with a damp paper towel
- 1 cup breadcrumbs or panko
- 1/2 cup butter
- 4 minced garlic cloves
- 3/4 tsp dried oregano
- 1 scallion chopped
- 1 cup fresh parsley chopped
- salt and pepper
- grape or roma tomatos
Preheat oven to high heat with rack in the center
Combine butter, garlic, oregano and put in microwave or on stovetop until melted. Brush outside of mushroom caps with mixture and place on baking sheet.
Mix breadcrumbs, parsley, scallion, salt and pepper together, then pour in the remaining butter mixture and combine.
Spoon breadcrumb mixture into the mushroom caps, slice tomato on top. You can also sprinkle with parmesan (optional).