Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade
Succulent portobello mushrooms marinated in balsamic vinegar and olive oil, then grilled with a crispy panko, mozzarella and Parmesan cheese stuffing. Perfect as a vegetarian main course or elegant side dish.
Ingredients
- •¼ cup extra-virgin olive oil
- •2 tablespoons balsamic vinegar
- •3 cloves garlic
- •6 large portobello mushrooms
- •1½ cups panko breadcrumbs
- •1 cup shredded mozzarella cheese
- •½ cup grated Parmesan cheese
- •¼ cup chopped green onions
- •1½ teaspoons fresh oregano
- •1½ teaspoons fresh thyme
- •¼ cup butter
- •melted
Cooking Instructions
- 1.
Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
30 min
- 2.
Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
6 min
- 3.
*Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.
