Greek Stuffed Portobellos

Preheat oven to 350 F.

Start by wiping the mushrooms clean with a damp paper towel. Next, using a spoon, scrape out the gills so the caps are hollowed and cleaned. Set the caps aside.

Heat a pan or stove-top grill over medium high heat.

Brush the underside (gill side) of mushroom caps with some olive oil and place on grill or pan. Cook for 3-4 minutes or until browned. Brush the tops of the caps with oil while the underside is grilling, then flip and grill the tops for 3-5 minutes. Place cooked mushroom caps gill side up, on a rimmed baking sheet and set aside.

In a small bowl, combine panko, feta, Parmesan, parsley and dried thyme.

In a small skillet over medium heat, cook the olives, tomatoes and scallion. You should not need any oil since the olives are likely to be oiled or seasoned already. Cook until the tomatoes just start to break down, about 3-4 minutes. Once cooked, pour this into the panko mixture and mix well to combine.

Spoon heaping tablespoons (1 1/2 tablespoons or so) into each mushroom cap. You may have mixture leftover, but that’s OK!

Bake for 20 minutes, then turn the broiler on high and broil for 3-5 minutes. Keep an eye on them so they do not burn.

The caps are done when the panko is browned and the cheese is melted.
Serve immediately.

Reheating instruction:
Bake in the oven at 350 F for 10-15 minutes, or put in toaster oven for 5-10 minutes at 350 F. Microwaving will make them soggy.

Serving options:
– This can be served for two (2 caps/person) or it can be enough for 4 if used as a side dish or appetizer.
– You can also substitute the panko for the grain of your choice: cooked quinoa, rice, barley or couscous.