Cheesy Stuffed Portobello Mushrooms

1Preheat the oven Preheat the oven to 375°F (190°C).

2Prepare the mushrooms Clean the Portobello mushrooms (4 large) by gently brushing off any dirt. Remove the stems and carefully scrape out the gills to make room for the filling.

3Cook the guanciale In a skillet, cook the diced guanciale until crispy. Remove from the pan and set aside.

4Prepare the filling In the same skillet, add a bit of olive oil and sauté the minced garlic (2 cloves) until fragrant. Add the breadcrumbs (1 cup) and toast until golden brown.

5Combine the filling ingredients Remove the skillet from heat and stir in the cooked guanciale, shredded mozzarella or crumbled feta cheese (1 cup), and chopped parsley. Mix until well combined.

6Fill the mushrooms Stuff the Portobello mushrooms (4 large) with the filling mixture, pressing it down gently to fill each mushroom generously.

7Bake the stuffed mushrooms Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

8Serve and enjoy Serve the cheesy stuffed Portobello mushrooms (4 large) warm, garnished with additional parsley if desired.