Preheat the oven to <temperature>190<unit>°C</unit></temperature>

Roughly chop <quantity>½<unit>bunch</unit></quantity> of parsley

Roughly chop <quantity>½<unit>bunch</unit></quantity> of sage

Add <quantity>¾<unit>cup</unit></quantity> of goat cream cheese to a bowl. Add the chopped herbs, <quantity>1<unit>tsp</unit></quantity> of cumin powder and <quantity>1<unit>tsp</unit></quantity> of flaky salt

Mix until combined

Thinly slice <quantity>1</quantity> tomato

Place <quantity>4</quantity> large portobello mushrooms in a baking dish and remove the stems

Season the mushrooms with olive oil, black pepper and flaky salt to taste

Fill the mushrooms with the cream cheese mixture

Spread the tomato slices over the mushrooms

Sprinkle each mushroom with grated parmesan cheese to taste.

Bake the mushrooms for 30m until fully cooked and golden brown

Arrange the mushrooms in a serving dish and garnish with fresh parsley. The stuffed mushrooms are ready

Enjoy!