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Mozzarella Stuffed Mushrooms
Servings: 6by Teri A20 recipes>These stuffed mushrooms are better thank resturant style. They are tangy and cheesy - makes you say "yes" to the fungi! Ingredients
- 12 large portobello mushrooms, stemmed and gills removed
- 6 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil, divided
- Sea salt, ground black pepper to taste
- 1 cup fresh bread crumbs (Iuse Itallian style)
- 1 cup grated Parmesan
- 4 tablespoons freshly chopped parsley leaves
- 4 tablespoons freshly chopped basil leaves
- 12 (1/2-inch) slices fresh mozzarella
Directions
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, salt and pepper, to taste to coat
- 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.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 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 mozzarella cheese in the mushroom caps and return to the oven to roast for 5 to 6 minutes or until the mozzarella has melted over and the bread topping is a nice golden brown.
- Can top with more mozzarella (I do!)
- Serve either hot or at room temperature.
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