Cheesy Stuffed Portabello Mushrooms
4 large portabello mushrooms
¾ cup plain bread crumbs
1 tablespoon chopped cilantro
1-1/2 cups shredded Monterey Jack cheese
4 teaspoons granulated garlic, divided
2 teaspoons kosher salt, divided
4 tablespoons olive oil, divided
Wipe the mushrooms clean with a damp cloth or paper towel. Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps.
In a small bowl, mix 1 teaspoon salt, 2 teaspoons granulated garlic and 2 tablespoons olive oil. In a separate bowl, mix bread crumbs, cilantro, 2 teaspoons granulated garlic, and 2 tablespoons olive oil together; set aside.
Place the mushrooms cap side up over medium heat and brush oil mixture on tops. Cook until mushrooms begin to soften, approximately 5-10 minutes, then turn and baste with remaining oil mixture. Place shredded Monterey Jack cheese onto each mushroom cap; top with bread crumb mixture and continue to cook until cheese is melted. Serve immediately.