A simple recipe for mozzarella-stuffed portobello mushrooms comes from Food Network.com. It features portobello mushrooms tossed with balsamic vinegar and olive oil and stuffed with a mixture of mozzarella and Parmesan cheese.Continue Reading
To prepare the mushrooms, preheat the oven to 425 degrees Fahrenheit. Remove the stems and gills from 12 portobello mushrooms. Coat the mushrooms with 6 tablespoons of balsamic vinegar, 1/4 cup of olive oil, gray sea salt and black pepper to taste. Place the mushrooms on a baking sheet, and roast for approximately 10 minutes. Allow the mushrooms to cool to room temperature.
Meanwhile, combine 1 cup bread crumbs, 1 cup grated Parmesan cheese and 4 tablespoons freshly chopped parsley leaves in a mixing bowl. Add 4 tablespoons freshly chopped basil leaves and 1/4 cup olive oil to the bowl. Set aside.
Slice fresh mozzarella into 12 1/2-inch slices, and place one slice in the cupped side of each mushroom. Use two slices if the mushrooms are large. Layer the bread-crumb-and-herb mixture evenly over the mushrooms. Bake the stuffed mushrooms for 5 to 6 minutes, until the mozzarella has melted and the topping is golden brown.
Serve the mushrooms warm, or allow them to cool to room temperature before serving.Learn more about Vegetables