4 medium portobello mushrooms
1 tbsp Extra virgin olive oil
1/2 cup Panko bread crumbs
2 tbsp butter
3 garlic cloves, minced
1 small scallion, finely chopped
2 sprigs fresh oregano
A handful of cherry tomatoes, sliced
1/2 cup your favorite shredded cheese
Salt and pepper
1 tbsp fresh parsley, finely chopped
Preheat Fritaire to 350F and line the air stand with parchment paper.
Clean the mushrooms, remove stems and gills and set them aside.
Finely chop stems and gills. Brush mushroom cap with 1 tbsp olive oil, place them on the air stan and bake for 5 minutes.
Once the mushroom caps are soft (but not too soft, they shouldn't be falling apart), remove them from Fritire and set aside.
In a medium skillet, over medium heat, melt the butter and add the scallion.
Cook the scallion until soft, then add garlic cloves , dried oregano, fresh oregano leaves, mushrooms stems and gils.
Cook the mushrooms stems mix until part of the moisture is out, then add the panko bread crumbs and cook for a couple of minutes.
Season the filling with salt and pepper.
Fill mushroom caps with filling and add shredded cheese on top, together with tomatoes slices.
Return to Fritaire and bake for 5 minutes or until the cheese is melted.
Garnish with parsley to serve.
Stuffed Mushrooms
