Cheese Stuffed Portobello Mushroom

Filling:

• 4 large portobello mushrooms
• 1 tablespoon olive oil
• 1/4 cup crumbled gorgonzola cheese
• 1/4 cup grated mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup cream cheese
• 1/2 cup diced white onion
• Salt and pepper to taste

Bread Crumb Topping:

• 1/2 cup breadcrumbs of choice
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1/2 teaspoon dried oregano
• Parsley as a garnish (optional)

1. Preheat oven to 400º Fahrenheit.
2. Scrape out the inside of the mushrooms, including the stem, with a spoon.
3. Lightly brush the exterior of mushrooms with olive oil. Place mushrooms on a baking sheet bowl side up, sprinkle with salt and pepper.
4. In a bowl, mix cream cheese, parmesan cheese, mozzarella cheese, and gorgonzola cheese. Add in the white onion, mix thoroughly until combined. Evenly fill the mushroom caps with the mixture.
5. In a small pan, melt butter. Once melted, add in garlic cooking slightly until fragrant. Remove from heat. Add breadcrumbs, salt, and pepper. Stir until combined and spread over cheese mixture.
6. Cook between 15-18 minutes until your cheese has melted and your bread crumbs have a golden crisp.