Mozzarella Stuffed Portobellos

4.7(24)

by Michael Chiarello·published 2015-05-24

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Side Dish

Servings

12 servings

Total time

—

Calories / serving

276 kcal

Ingredients (9)

serves

12 large portobello mushrooms, stemmed and gills removedportobello-mushroom
6 tablespoons balsamic vinegarbalsamic-vinegar
1/2 cup extra-virgin olive oil, dividedolive-oil
Sea salt, preferably gray salt and freshly ground black peppersalt
1 cup fresh bread crumbsbread-crumbs
1 cup grated Parmesanparmesan
4 tablespoons freshly chopped parsley leavesparsley
4 tablespoons freshly chopped basil leavesbasil
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slicefresh-mozzarella

Instructions (4 steps)

01Preheat oven to 425 degrees F.
02Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
03While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.

04Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

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