Roasted Red Pepper and Goat Cheese Stuffed Portobellos

Ingredients

• 14 large Portobello mushrooms(400g)
• 2100 g roasted red peppers(100g)
• 330 g sun-dried tomatoes(30g)
• 415 g minced garlic(15g)
• 510 g shallots(10g)
• 630 ml extra virgin olive oil(27g)
• 715 ml balsamic vinegar(15g)
• 85 g sea salt(5g)
• 93 g cracked black pepper(3g)
• 105 g dried Italian herbs(5g)
• 11150 g soft goat cheese (chevre)(150g)
• 1260 g cream cheese(60g)
• 1330 g freshly grated Parmesan cheese(30g)
• 1440 g Panko breadcrumbs(40g)
• 1510 g fresh basil(10g)
• 165 g fresh thyme leaves(5g)
• 173 g onion powder(3g)
• 182 g red chili flakes(2g)
• 1910 g fresh flat-leaf parsley(10g)
• 2010 g Parmesan cheese (for garnish)(10g)
• 2110 ml balsamic glaze(10g)
• 221 lemon wedges(30g)

Instructions

1. 1Preheat oven to 200°C and line a large baking sheet with parchment paper.
2. 2Clean portobello mushrooms and brush both sides with olive oil, balsamic vinegar, salt, and pepper.
3. 3Place mushroom caps hollow-side down on tray and roast for 8-10 minutes to soften and release moisture.
4. 4In a medium bowl, combine goat cheese, cream cheese, roasted red peppers, sun-dried tomatoes, and aromatics.
5. 5Fold in Panko breadcrumbs, Parmesan, basil, thyme, and spices until mixture is creamy.
6. 6Remove mushrooms from oven and pat inside dry with paper towel.
7. 7Flip caps hollow-side up and spoon cheese mixture into each mushroom, pressing gently.
8. 8Sprinkle remaining Parmesan over filling for a crispy finish.
9. 9Return mushrooms to oven and bake for 12-15 minutes until cheese is bubbling and tops are golden brown.
10. 10Garnish with fresh parsley and a drizzle of balsamic glaze, serving immediately with lemon wedges.