Preheat the oven to 400 degrees F (200 degrees C).
Portabella Mushroom Caps (4)
by cutting off protruding stems. This will help keep a cavity for the topping. Brush caps with
Extra-Virgin Olive Oil (as needed)
. Bake for 25 minutes.
Meanwhile, prepare the crust topping. In a small bowl, measure out
Fried Onions (2/3 cup)
and crush into fine pieces with a fork. Add
Seasoned Panko Breadcrumbs (2/3 cup)
Parmesan Cheese (1/4 cup)
Fresh Parsley (1 tsp)
to bowl and mix until combined. Set aside.
After baking for 25 minutes, remove the mushrooms and top generously with the topping mixture. Put mushrooms back in oven to bake for an additional 5 minutes.