Mozzarella Stuffed Grilled Portobellos with Balsamic Marinade
2017-05-20 14:52:07
Very easy and tasty side for a BBQ steak dinner
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Ingredients
- 1/2 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 breadcrumbs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (I substitute Asiago for a tastier version)
- 1/4 cup chopped green onions
- 1 1/2 teaspoons fresh oregano
- 1 1/2 teaspoons fresh thyme
- 1/4 cup butter, melted
Instructions
- Whisk oil, 2 tablespoons vinegar and 1 garlic clove in small bowl for marinade and set aside.
- 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 for 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.
Notes
- Mushrooms may be made ahead a few hours and left at room temperature until ready to grill.
Adapted from Bon Appetite June 2006
Adapted from Bon Appetite June 2006
Food Love Life Family https://www.foodlovelifefamily.com/
Mozzarella Stuffed Grilled Portobellos with Balsamic Marinade