Portobello Mushroom, Goat Cheese, Quality Marinara, Italian Parsley, Basil, Panko, Thyme
Remove stem, gills, brush mushroom with oil and cook at 375 for 30mins, draining liquid when required. Heat small amount of marinara on stovetop together with chopped basil, parsley, and pour into mushroom cap. Mix salt, Panko bread crumbs, roll thick wedge of cold goat cheese in mixture and place on mushroom. Return to oven and bake until panko turns golden.
Serve immediately. Plate with olive oil, fresh pepper, microgreens.