INGREDIENTS
10
3- to 4-inch-wide portobello mushroom caps
1 tbsp
Basil
4
Garlic cloves
2
Lemons, zest of
3 tbsp
Parsley
1
Salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin
1 cup
Panko
3 oz
Gruyere
3 oz
Manchego
3 oz
Mozzarella
3 oz
Muenster