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Walnut-Stuffed Portobello Mushrooms

Ingredients

• 4 (5-inch) large or 6 (4-inch) medium portobello mushrooms
• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 2 cloves garlic
• 1 cup raw California walnuts
• 4 ounces low-moisture mozzarella cheese, shredded (about 1 cup)
• 1/2 ounces Parmesan cheese (3 tablespoons freshly grated)
• 1 small bunch fresh chives or a shallot
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon red pepper flakes (optional)

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