Easy Cheesy Portobello Mushroom Melts
Easy Cheesy Portobello Mushroom Melts
Servings 2 servings
Equipment
- Sheet Pan
Ingredients
- 2 large Portobello Mushrooms wiped clean, stem removed and gills scraped out
- 1 tsp Olive or Vegetable Oil
- Salt & Pepper to taste
FOR THE FILLING:
- 1 small Onion or Shallot diced
- 2 tsp Olive or Vegetable Oil
- 4 oz Cream Cheese or vegan alternative, softened to room temperature
- 1/3 c Mozzarella Cheese or vegan alternative
- 2 tbsp Parmesan Cheese or vegan alternative
- 1 tsp Parsley chopped
Instructions
- Preheat oven to 375 degrees.
- Wipe the portobello caps clean with a damp paper towel (do not submerge under water). Remove stems and gills. I find that using a spoon is the easiest way to scrape away the gills. There is also no harm in leaving them if they don't bother you.
- Drizzle with olive oil and roast for about 12 minutes. If there is a lot of liquid after cooking, use a paper towel to soak some of that up. Season with salt and pepper after baking.
- While the mushrooms are roasting, you can saute the onion. Remove from the heat and add the cream cheese. It will not melt, but it will soften. Split between the two mushroom caps.
- Top each with mozzarella and then parmesan. Sprinkle with parsley.
- Bake for another 3-5 minutes or until the cheese has melted. Keep in mind that if you are using a vegan alternative, the cheese won't melt as well but will still taste delicious. Serve immediately.