This zero-waste snack is perfectly paired with illegal pit-fighting! The authorities will never even know you were there...
Prep time: 15 minutes
Bake time: 12-15 minutes
Inspired by: Ep. 34
4 portobello mushrooms, wiped clean
1 garlic clove, minced or pressed
1/4 cup olive oil (plus more for rubbing onto the caps)
1 T chopped fresh herbs of your choice (fresh sage and basil are great!)
2 T minced shallot
1 T butter, cubed
2 T grated parmesan
1/4 cup shredded mozzarella
Pre-heat oven to 400°F and prepare a baking sheet with parchment.
Remove the stems of the mushrooms, setting the caps aside.
Roughly chop 2 of the 4 stems and put into a bowl, along with the olive oil, garlic, shallot, and herbs. Season mixture with salt and pepper.
Rub the tops of the mushroom caps with olive oil and place upside down on prepared parchment.
Brush your seasoned oil mixture all throughout the inside of the mushroom caps and evenly distribute the butter cubes in each.
Bake the mushrooms for 12-15 minutes until tender.
Meanwhile, mix together the cheeses.
Divide the cheeses among the mushroom caps and set the oven to a high broil.
Put the mushrooms back into the oven and broil until the cheese has melted and is beginning to lightly brown.
Enjoy warm as a snack or as a side to Eda's Roast Chicken!
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