Mozzarella Stuffed Portobellos

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste.

3. 3

   Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes.

4. 4

   Remove from the oven and let cool to room temperature.

5. 5

   While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.

6. 6

   Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom.

7. 7

   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.

8. 8

   Serve either hot or at room temperature and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.