Serve with a mixture of sautéed sliced snap peas, radishes, and hot cooked brown rice. To make this a vegetarian main, simply skip the prosciutto.
4 large portobello mushroom caps, stemmed and dark gills removed
3/4 teaspoon black pepper, divided
3/4 cup whole-wheat panko (Japanese breadcrumbs), divided
1 tablespoon olive oil
2 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
4 ounces goat cheese, crumbled (about 1 cup)
2 ounces thinly sliced prosciutto, torn into 1-in. pieces
Est. added sugars 0g
How to Make It
Preheat oven to 500°F. Line a rimmed baking sheet with foil.
Coat mushrooms with cooking spray; place, top sides down, on prepared pan. Top with 1/2 teaspoon pepper. Bake at 500°F for 4 minutes.
Combine 6 tablespoons panko and oil in a small bowl. Combine remaining 6 tablespoons 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°F for 3 minutes. Top with prosciutto and remaining 1/4 teaspoon pepper.
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