Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade
July 28, 2021
Made on the grill, these cheesy, crispy portobellos are the perfect warm-weather meal.
SERVINGS
6
PREP TIME
35 min
COOK TIME
10 min
Ingredients
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1/4cup extra virgin olive oil
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2tablespoons + 1 teaspoon balsamic vinegar
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3garlic cloves, minced, divided
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6large portobello mushrooms, stemmed
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1 1/2cups Panko breadcrumbs
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1cup shredded mozzarella cheese
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1/2cup grated Parmesan cheese
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1/4cup chopped green onions
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1 1/2teaspoons chopped fresh oregano
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1 1/2teaspoons chopped fresh thyme
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1/4cup (1/2 stick) butter, melted
Directions
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1
Whisk oil, 2 tablespoons vinegar and 1 garlic clove in small bowl for marinade.
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2
Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet.
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3
Brush marinade over both sides of mushrooms, arrange hollow side up and let stand at room temperature for 30 minutes.
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4
Prepare grill (medium heat).
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5
Mix Panko, next 5 ingredients and remaining 2 garlic cloves in medium bowl.
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6
Drizzle butter and remaining teaspoon balsamic vinegar over panko mixture and toss.
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7
Divide Panko mixture among mushrooms, leaving ½-inch border around edges and packing down slightly.
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8
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.
Recipe source: Epicurious