Cheesy Mushroom Gratin
Ingredients
- 18 portobello mushroom caps (about 3 1/2 lbs.), stems and gills removed (see Tip)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 cup shredded part-skim mozzarella cheese
- ⅓ cup shredded Gruyère cheese
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley, divided
- ⅓ cup whole-wheat panko breadcrumbs
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