Gorgeous portobello mushrooms stuffed and topped with crispy goat cheese
Place the portobello mushroom caps on a lined baking sheet. Brush with olive oil and sprinkle with kosher salt and pepper. Put in a 400 degree oven for 10 minutes.
Divide the marinara/ pasta sauce evenly into each mushroom cap. Sprinkle the goat cheese over top.
Mix the panko bread crumbs with the melted butter. Top each mushroom with the panko and press the panko into the goat cheese slightly.
Place back into the 400 degree oven for 7-10 minutes, or until the panko topping is golden brown.
Serve with crushed red pepper flakes on top if desired.