Mozzarella Stuffed Portobellos

By á-3145

Recipe courtesy Michael Chiarello, 2007
Show: Easy Entertaining with Michael ChiarelloEpisode: Open House

Ingredients

• 12 large portobello mushrooms, stemmed and gills removed or 24 baby bellas
• 6 tablespoons balsamic vinegar
• 1/2 cup extra-virgin olive oil, divided
• Sea salt, preferably gray salt and freshly ground black pepper
• 1 cup fresh bread crumbs
• 1 cup grated Parmesan
• 4 tablespoons freshly chopped parsley leaves
• 4 tablespoons freshly chopped basil leaves
• 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Details

Preparation time 10mins
Cooking time 26mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 425 degrees F.

Toss 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.

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 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.