This month we are making mouthwatering Portobello Mushrooms stuffed with Danbo.
12 whole Portobello Mushrooms, washed
1 tbsp minced garlic
1/2 onion, finely chopped
1 tub cream cheese, softened
1 cup grated Danbo
1/3 cup panko bread crumbs
1 tsp dried basil
1 tsp dried oregano
dash of salt and pepper
Preheat oven to 175 °C.
Place mushrooms, cup side up, on baking tray and drizzle with olive oil.
Heat olive oil in a skillet. Add garlic and onions, sauté for 1-2 minute.
Add the panko bread crumbs and sauté for another 2 minutes, until slightly browned.
Let it to cool down a little.
Then add the sautéd mixture to the grated Danbo, cream cheese, herbs, salt and pepper in a bowl. Stir until combined.
Use a small spoon to fill each mushroom cap with a generous amount of stuffing.
Arrange stuffed mushrooms onto baking tray again.
Top each mushroom with some more grated Danbo.
Bake until mushrooms are cooked and cheese melted, about 15 to 20 minutes.