Ingredients:

• 2 large portobello mushrooms (caps + stalks)
• 1-2 slices of bread or 1 cup breadcrumbs
• 1/2 medium white onion chopped
• 1/3 cup grated parmesan cheese
• 1 tablespoon chopped parsley
• 2 large cloves fresh garlic
• 1-2 tablespoons extra virgin olive oil
• 1 tablespoon Desert Dust Savory

Directions:

• Preheat oven to 350 F
• Toast bread until dry and crumbly. 
• Chop toasted bread into chunky breadcrumbs or pulse in food processor.
• Remove the stalks from the portobello caps, chop and set aside.
• In a bowl, combine the toasted breadcrumbs, chopped mushroom stalks, white onion, parmesan, garlic, parsley, Desert Dust and olive oil until evenly mixed. 
• Place the portobello mushroom caps on a lined and greased baking sheet with the gills facing up.
• Spoon the dusted breadcrumb mixture into the portobello mushroom caps and gently pack into a dome shape.
• Bake on the center rack for 25-30 minutes or until golden brown.
• Dust again before serving if desired!