Stuffed Portobello Mushrooms
4 Portobello Mushrooms, stems removed
2 tablespoons olive oil 3 cloves garlic, minced or crushed
1 cup shredded Sharp Cheddar cheese
1/2 cup cream cheese
1 cup brie cheese, cut into 2" squares 3 tablespoons heavy cream 1 1/2 cups shredded mozzarella cheese
½ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon ground pepper
Crushed black pepper
2 tablespoons parsley
1/4 cup Parmesan cheese
1/2 cup pork rind breading (you can buy these already done or you can crush them yourself in a food processor)
Preheat oven to 375 degrees.
Clean the mushrooms, remove the cap and set aside.
Place your mushrooms in a baking dish and drizzle with olive oil and sprinkle them with pork rind crumbs and set aside.
In a medium size bowl add garlic, cheddar cheese, cream cheese, heavy cream, 3/4 cups mozzarella cheese (don't add the entire thing), garlic powder, salt, pepper, parsley, parmesan cheese and mix until all is incorporated.
Divide the mixture between all 4 of the mushrooms.
Top with a few pieces of the brie cheese and the rest of the mozzarella cheese and the pork rinds crumbs
Bake for 20 minutes.