Whether you serve it as a steak side or enjoy it as a vegetarian main, these Stuffed Portobello Mushrooms are a savory experience. This dish is brimming with luscious flavor, topped with a crunchy exterior of golden panko crumbs and juicy halved tomatoes with a layer of melted cheese. 

Ingredients 

6 Portobello mushroom caps 
1 tbsp olive oil 
Salt and pepper 
¾ cup soft herbed spreadable cheese 
2 tbsp melted butter 
¼ cup panko 
¼ cup parsley, finely chopped 
12 cherry tomatoes, sliced in half 

Preparation 

• Select the Convection mode and set the temperature to 375°F. Press Start/Set to preheat the oven. 
• Clean the mushroom caps, remove the stem and place caps on a wire rack on top of the metal tray facing up. Drizzle with olive oil and salt and pepper. Evenly divide the cheese between the caps. 
• In a small bowl, combine melted butter, bread crumbs and parsley. Sprinkle on top of the cheese. Place a few halved tomatoes on top. 
• Place on the lower level of the oven and bake for 15 minutes or until the bread crumbs are