Mozzarella-Stuffed Portabellas
From flavorsofitaly 16 years ago
- 20 minutes to make
- Serves 6
A healthy, cheesy, appetizer or add-on, with a dinner salad.
Ingredients
- 6 large fresh portabella mushrooms, stems and gills removed shopping list
- 4 Tbl extra-virgin olive oil shopping list
- 2 Tbl balsamic vinegar shopping list
- Dash of sea salt shopping list
- Dash of freshly ground black pepper shopping list
- 3/4 cup Italian style bread crumbs shopping list
- 1/2 cup shredded parmesan cheese (fyi - the recipe will be much improved by buying aged block Parmesan, and grating it yourself) shopping list
- 2 Tbl freshly chopped parsley shopping list
- 2 Tbl freshly chopped basil shopping list
- 1 and 1/2 cups shredded Mozzarella (again, use block mozzarella, and grate it yourself, to improve flavor) shopping list
How to make it
- Heat oven to 425F. In medium bowl, toss mushroom caps, 2 Tbl olive oil, balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased baking sheet. Bake about 10 min, or until soft. Cool completely.
- Meanwhile, mix bread crumbs, Parmesan, parsley, basil, and remaining 2 Tbl olive oil.
- Divide mozzarella cheese equally among mushroom caps. Spoon bread crumb mixture evenly over cheese.
- Roast 7 - 10 min, or until mozzarella is melted and bread crumb mixture is golden brown. Serve hot with Marinara sauce.
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