Garlic Herb Ghee Stuffed Portobellos

Ingredients

• 5 portobello mushrooms
• 1 cup panko
• ½ cup Kevala Avocado Ghee melted
• 4 cloves garlic minced
• ¾ teaspoon dried oregano
• 1 scallion chopped
• ½ cup fresh parsley finely chopped
• Kevala Sea Salt add to taste
• Pepper add to taste
• 10-15 cherry tomatoes halved
• Kevala Nutritional Yeast add to taste

Instructions

1. Preheat the oven to grill/broil settings on high heat, arrange a rack in the middle of your oven.
2. In a saucepan, combine ghee, garlic, and oregano, melt until garlic is fragrant, with this mixture, brush the bottom of each mushroom, then place them side up on a baking sheet, precook the mushroom for 5 minutes.
3. In a medium bowl, combine panko, parsley, scallion, salt, and pepper, and pour the garlic herb ghee mixture over, mix well to combine.
4. Remove the mushrooms from the oven, flip them and brush over the insides of each pre cooked mushroom cap with ghee mixture, then stuff each mushroom with herbed garlic ghee filling and top with cherry tomato halves. Return to the oven and grill/broil until golden.
5. Remove from the oven, garnish with fresh parsley, add nutritional yeast to taste and serve.
6. Enjoy!