4 large Portobello mushrooms (about 4-inch diameter; see note 1) 2 large cloves garlic 1 small onion, peeled and quartered 1 cup Nature’s Path® Heritage Flakes Cereal 1 cup tightly packed parsley leaves and thin stems 2 TBS olive oil, plus more for coating mushrooms 2 TBS grated Romano cheese (see note 2) 1 tsp dried oregano 3/4 tsp salt Freshly ground black pepper
Place rack in middle of oven and preheat to 400°F. Brush a baking sheet lightly with oil.
Wipe any grit from mushrooms with a damp cloth or paper towel. If Portobello’s have stems, carefully snap them off; trim and chop stems. Use a teaspoon to scrape gills from caps; discard gills.
With motor of food processor running, drop garlic into feed tube and finely chop. Scrape down sides and add onion, mushroom stems (or button mushrooms; see note below), cereal, parsley, oil, 1 tablespoon cheese, oregano, salt, and pepper to taste.
Brush mushroom caps lightly with oil. Place on baking sheet. Divide filling among caps. Sprinkle remaining cheese on top.
Bake until mushrooms are easily pierced with a skewer, 13 to 15 minutes. Set under the broiler until tops are lightly browned, 1 to 2 minutes. Serve as an entrée or side dish.
NOTES: 1) If mushrooms don't have stems, substitute 1/4 lb button mushrooms for the stems. 2) For a vegan version substitute nutritional yeast to taste. At Nature’s Path we recommend you use organic ingredients whenever possible.
