Roasted Stuffed Portobello Mushrooms

• 8 portobello mushrooms, cleaned, stems and gills removed

• 4 Tablespoons extra-virgin olive oil, divided in half

• 3 cloves garlic, minced

• 1 medium yellow onion, small dice

• 3 medium zucchini cleaned, small dice

• 1/2 cup cherry tomatoes, quartered

• Kosher salt

• Freshly ground black pepper 

• 1 cup panko breadcrumbs

• 10 sprigs thyme, stripped

• 1 cup grated Parmesan cheese

1. Preheat oven to 400F

2. Place mushrooms stem side down on the pan. Bake for 10 minutes or until beginning to soften. Remove and set aside. 

3. While mushrooms are baking, saute garlic, onion, zucchini, and tomatoes in half amount of olive oil over medium heat until all vegetables are soft — season with salt and pepper.

4. In a medium bowl, combine cooked vegetables, panko breadcrumbs, and thyme.

5. Stuff reserved mushroom caps with vegetable + breadcrumb mixture. Place stuffed mushrooms on a baking sheet.

6. Top each mushroom with Parmesan cheese and bake 10 minutes, or until cheese is melted.