Categories: Meals
Ingredients
- 4 large Portobello mushroom caps, stemmed and dark gills removed
- Cooking spray
- 3/4 tsp. black pepper, divided
- 3/4 cup Panko, divided
- 1 tbsp. olive oil
- 2 tbsp. chopped fresh chives
- 1 1/2 tsp. grated lemon rind
- 1 tsp. fresh lemon juice
- 1/4 tsp. kosher salt
- 4 oz. goat cheese, crumbled
- 2 oz. thinly sliced prosciutto, torn into 1-in. pieces
Directions
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Preheat oven to 500. Line a rimmed baking sheet with foil.
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Coat mushrooms with cooking spray; place, top sides down, on prepared pan. Top with 1/2 tsp. pepper. Bake at 500 for 4 minutes.
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Combine 6 tbsp. panko and oil in a small bowl. Combine remaining 6 tbsp. panko, chives, rind, juice, salt and goat cheese in a bowl. Spoon 1/4 cup goat cheese mixture into each mushroom; top with panko mixture. Bake at 500 for 3 minutes. Top with prosciutto and remaining 1/4 tsp pepper.