Mozzarella- Stuffed Grilled Portobellos with Balsamic Marinade
2015-11-13 14:41:39
Serves 6
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Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon balsamic vinegar
- 3 garlic cloves, minced, divided
- 6 large portobello mushrooms, stemmed
- 1 1/2 cups panko (Japanese breadcrumbs)*
- 1 cup shredded mozzarella cheese (about 5 ounces)
- 1/2 cup grated Parmesan cheese (about 2 ounces)
- 1/4 cup chopped green onions
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 cup ( 1/2 stick) butter, melted
Instructions
- 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.
- 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.
Adapted from Bon Appetit (July 2006)
Adapted from Bon Appetit (July 2006)
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Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade