Mozzarella Stuffed Portobellos

TOTAL TIME: 26 min
Prep: 10 min
Inactive Prep: --
Cook: 16 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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.

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  • on January 22, 2012

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    This was extremely simple, quick and delicious. My family raved about these and told me we could make a meal out of this appetizer! I've added this one to my personal book. As a note, in the show Michael did indicate to take off the gills so if it doesn't say so in the actual recipe, you may want to remove them.

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  • on August 22, 2011

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    I've been looking for a stuffed portabello mushroom recipe. This is simple and surprisingly quite delicious. The only change to the recipe I made was to remove the gills with a small spoon to make room for more stuffing, prevent discoloring of the stuffing and they can sometimes hide a little sand from the growing process. Just make sure to buy large portobellos with unbroken sides, they shrink quite a bit when you bake them before filling.

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