Ingredients

The following ingredients have 4 Servings
  • 4 Portobello mushroom caps
  • 1/2 cup chopped fennel
  • 2 tablespoons chopped shallots
  • 1 small zucchini, (skin on and finely diced)
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme ((or 1/4 teaspoon ground thyme))
  • 1 teaspoon Extra Virgin Olive Oil
  • 1/2 cup shredded Asiago cheese
  • 3 ounces chopped fresh Mozzarella cheese
  • 2 tablespoons grated Pecorino Romano cheese
  • 1/4 cup Italian Flavored Breadcrumbs

Instruction

  • Preheat oven to 425 degrees F.
  • In a small nonstick skillet, heat the oil over medium high heat; then add the fennel, shallots, zucchini, garlic and thyme. Sauté for approximately 3-5 minutes until the zucchini and shallots start to soften.
  • Remove from heat, add to a bowl; then add the three cheeses. (If you're purchasing a whole mushroom, remove the stem and discard; then wipe down the mushroom with a damp paper towel to clean off any dirt).
  • Fill each mushroom cap with the zucchini mixture, sprinkle some breadcrumbs on top of each and place on a baking sheet. Bake for 10 minutes or until the cheese has melted and the tops are lightly browned.