Manchego Cheese stuffed Portobello

I have been making this dish as a vegetarian option for years. The flavors are delicious and you really won't miss the meat. Recently, I made it as part of a tapas dinner for my vegetarian guest, it was a big hit.

Manchego Cheese stuffed Portobello
yield 4

4 Portobello mushroom caps (remove gills and any remaining stems)
1/2 cup garlic herb oil
1/4 cup sherry vinegar
3/4 cup panko bread crumbs
3 tablespoons garlic herb oil
1/4 cup grated Parmesan cheese
4 slices of Manchego cheese (try to have a wide slice to keep the panko out of the mushroom juices as it bakes)

Preheat oven to 400
Combine vinegar and 1/2 cup GHO. Put mushrooms top side down on a lightly sprayed sheet pan, the part where the gills were will be facing up. Drizzle evenly inside mushroom the oil-vinegar mixture. Then salt and pepper each mushroom to your taste. At this point you can let the mushroom marinate if you wish. Next combine the panko, remaining 3 tablespoons of oil and parmesan cheese. When ready par bake in preheated oven for 5 minuets remove from oven let cool slightly and tip out any excess juices in the mushroom cap. Lay Manchego cheese across mushroom and top each one with 1/4 cup of the panko mixture. Return to oven for another 8-10 minuets panko should be slightly golden in color.

I served this with Romesco sauce, it can be served with a marinara type of sauce as well.

Wine suggestion;
A Rioja or a Tempranillo from Spain will do nicely, but an Italian Chianti would fit the bill too. These wines all have a nice balance of fruit and acidity that compliments the earthiness of the cheese and mushroom.