Panko and goat cheese topped portabello mushrooms

Here's a delicious recipe that is good for entertaining friends as it can be made mostly in advance and is a snap to make.

4 large portabello mushrooms, stem removed
olive oil
kosher salt
ground black pepper
6 oz. goat cheese
1. C panko
1 Tbs. garlic salt


Clean the gills from 4 portabello mushrooms using a spoon. Drizzle each side of the mushroom with a little olive oil and a good pinch of kosher salt. Preheat a grill to high heat. Cook the mushrooms for 3 minutes per side or until grill marks appear on the outside of the mushroom.

Preheat oven to 375. Line a cookie sheet with aluminum foil and place the mushrooms on the sheet . Spread goat cheese on the inside of each cap. Combine panko, garlic salt, pepper, and 3 Tbs. olive oil and sprinkle a hearty tablespoonful atop the goat cheese on each mushroom cap. Bake in the oven uncovered for 15-18 minutes or until panko is golden brown.