Stuffed Portobello Mushrooms with Broccoli Raab

6 Portobello mushrooms
Olive oil
Chopped parsley
Chopped fresh thyme
Parmigiano Reggiano
½ cup of panko crumbs (Japanese breadcrumbs)
1 bunch of broccoli raab
2 cups of chopped roasted red peppers
1 lb of grated fontina cheese
balsalmic reduction

Brush portobello mushroom caps with olive oil
And season with salt and pepper
Roast in 375 degree oven,until tender.About 10 min
Leave  the mushrooms on the baking sheet for stuffing later
Blanch the broccoli raab until tender,roughly chopped
Saute the broccoli raab with garlic and olive oil
Add chopped roasted peppers
Parmigiano Reggiano to taste
½ of the Fontina cheese
Mix all the ingredients well.
Add a ¼ cup of grated Parmigiano Reggiano to the panko crumbs.

Mound the filling into the mushroom caps and
Sprinkle on the remainder of the fontina cheese and top it off with the panko crumbs
Broil the mushrooms for 5 minutes
Drizzle with basalmic reduction

Balsamic reduction
Place ½ cup of balsamic vinegar in a heavy bottomed sauce pan.
Add 2Tbls of sugar.
Reduce over medium heat till syrupy.