italian beef and marinara stuffed portobellos

Ingredients

• 1 pound ground beef, preferably grass-fed
• 1 egg, lightly beaten
• 3 tablespoons dry breadcrumbs (gluten-free if desired)
• 2 teaspoons Italian seasoning
• 1 ¼ teaspoon kosher salt, divided
• ½ teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 large portobello mushroom caps, stems removed and gills scraped out with a spoon
• ¾ cup marinara sauce
• 3 ounces shredded cheese, such as Italian blend or Cabot Alpine

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