Meatless Monday - Stuffed Portobello Mushrooms

I have noticed that portobellos are often touted as the vegetarian's steak. I have always failed to see the comparison, though. For me, portobellos are actually more interesting than most steaks. Dark, earthy, and juicy, they lend themselves well to many recipes. But if I happen upon some pretty portobellos, nine times out of ten I am going to stuff them.

The good thing about mushrooms is they taste good with a lot of other ingredients. I don't technically have a set recipe for stuffing them, I just go with what seems right that I have on hand. So feel free to adapt at will.

2 large portobello mushrooms, de-stemmed and de-gilled
1/2 cup fresh bread crumbs
2 Tablespoons finely chopped onion
1 clove garlic, minced
zest from one lemon
2 Tablespoons chopped fresh cilantro or parsley
1/4 cup shredded mozzarella
1/4 cup shredded Parmesan
1 Tablespoon olive oil, plus a little for brushing mushrooms

Preheat oven to 400. Brush mushrooms with a little oil and place on a foil lined baking sheet. In a medium bowl, combine remaining ingredients to form the stuffing. Stuff each mushroom with 1/2 of the stuffing mixture, about 1/2 cup each. Bake in oven for 20 minutes until the mushrooms are soft and the stuffing is browned.

This recipe can be doubled to serve 4. I served these with a simple radish and celery salad garnished with lemon juice and cilantro.