Mozzarella-stuffed Portabellas |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A healthy, cheesy, appetizer or add-on, with a dinner salad. Ingredients:
6 large fresh portabella mushrooms, stems and gills removed |
4 tbl extra-virgin olive oil |
2 tbl balsamic vinegar |
dash of sea salt |
dash of freshly ground black pepper |
3/4 cup italian style bread crumbs |
1/2 cup shredded parmesan cheese (fyi - the recipe will be much improved by buying aged block parmesan, and grating it yourself) |
2 tbl freshly chopped parsley |
2 tbl freshly chopped basil |
1 and 1/2 cups shredded mozzarella (again, use block mozzarella, and grate it yourself, to improve flavor) |
Directions:
1. 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.
2. Meanwhile, mix bread crumbs, Parmesan, parsley, basil, and remaining 2 Tbl olive oil.
3. Divide mozzarella cheese equally among mushroom caps. Spoon bread crumb mixture evenly over cheese.
4. 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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