Stuffed Portobello Mushrooms with Savory Desert Dust

• 2 large portobello mushrooms, caps and stalks
• 1–2 slices bread or 1 cup breadcrumbs
• 1/2 medium white onion, chopped
• 1/3 cup grated Parmesan
• 1 tablespoon chopped parsley
• 2 large garlic cloves
• 1–2 tablespoons extra virgin olive oil
• 1 tablespoon Savory Desert Dust

1. Preheat the oven to 350°F.
2. If using bread, toast it until dry, then chop into coarse breadcrumbs or pulse in a food processor. Otherwise, use the prepared breadcrumbs.
3. Remove the mushroom stalks, chop them and set aside.
4. Combine the breadcrumbs, chopped stalks, onion, Parmesan, garlic, parsley, Savory Desert Dust and olive oil in a bowl.
5. Place the mushroom caps, gills facing up, on a lined and greased baking sheet.
6. Spoon the filling into the caps and gently pack it into a dome.
7. Bake on the center rack for 25–30 minutes, until the filling is golden. Add another shake of Dust before serving, if desired.

Keep in mind

• Choose bread or prepared breadcrumbs, not both.
• Serve as a starter, side or main.

Cook with: Savory Desert Dust

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