Four Cheese Stuffed Portobellos
Ingredients
- Finely grated zest of 2 lemons
- 1 tablespoon chopped basil
- 4 garlic cloves, minced
- 1 cup panko
- 3 tablespoons chopped parsley
- Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 3 ounces of shredded Gruyère
- 3 ounces of shredded Muenster
- 3 ounces of shredded mozzarella
- 3 ounces of shredded Manchego
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