Instructions

01
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02
Brush both sides of each portobello cap with olive oil and place them gill-side up on the prepared baking sheet. Sprinkle lightly with salt and pepper, then roast for 12 minutes until just tender but still holding their shape.
Herb says
Pre-roasting keeps the mushrooms from flooding your filling with excess moisture later. Mushrooms are 90 percent water, roast first, fill later.
03
While the mushrooms roast, in a medium bowl, combine cream cheese, bagel spices, chives, lemon zest, and garlic. Stir until evenly blended.
04
In a small bowl, toss panko breadcrumbs with melted butter and chopped parsley.
Herb says
Buttered panko means golden, crunchy topping instead of sad, pale crumbs. Trust the Maillard reaction.
05
Remove mushrooms from the oven and carefully drain any liquid from the caps. Let them cool for 3 minutes.
06
Spoon the cream cheese mixture evenly into the mushroom cavities, mounding slightly.
07
Top each filled cap with the buttery panko mixture, pressing gently to adhere.
08
Return the stuffed mushrooms to the oven and bake for another 14 to 16 minutes, until the topping is crisp and golden and the filling is puffed and slightly browned.
09
Transfer to plates and sprinkle with extra chopped parsley. Serve hot.
Herb says
Let these rest for a minute before serving, the carryover heat helps the flavors meld and prevents roof-of-mouth lava burns.

HERB