Mozzarella-Stuffed Portabellas
Submitted by Sue Lowes on May 10, 2010

Stuffed mushrooms that can be served as a side or main course.

Servings:
6

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
6 large fresh portabell mushrooms, stems and gills removed. (chop up the stems to use)
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic Vinegar
Dash coarse sea salt (gray salt)
Dash freshly ground black pepper
3/4 cup Italian Style Panko Bread Crumbs
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1&1/2 cups shredded whole-milk mozzarella cheese

Directions:
Heat oven to 425 degrees. In medium bowl, toss mushroom caps, 2 tablespoons oil, balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased cookie sheet. Bake about 10 minutes or until soft. Cool completely.

Meanwhile, mix bread crumbs, Parmesan cheese, parsley, basil and remaining 2 tablespoons oil.

Divide mozzarella cheese evenly among mushroom caps. Spoon bread crumb mixture evenly over cheese.

Roast 7 to 10 minutes longer or until mozzarella cheese is melted and bread crumb mixture is golden brown. Serve hot with marinara sauce or other tomato sauce.

Cook's Notes:
People who think they know everything are a great annoyance to those of us who do.

Isaac Asimov