Stuffed Portabella Mushrooms
- 2 cloves garlic, minced
- 2 oz. fresh mozzarella, pulled into shreds
- 1 medium ripe tomato, chopped
- 1 T. balsamic vinegar
- 3 large portabella mushrooms, cleaned & stems removed
- 2 T. butter, melted
- 1 c. Panko bread crumbs
- 1 T. granulated garlic
- Salt and pepper, to taste
Preheat the oven to 350° F. In a medium-sized mixing bowl, combine the garlic, mozzarella, and chopped tomato. Toss lightly with the balsamic vinegar to make sure it is evenly coated.
Place the mushrooms, hollows up, on a baking sheet. Carefully spoon the mixture into the hollows of the mushrooms, distributing it evenly.
Toss the butter, Panko, granulated garlic, and salt & pepper together in a small bowl. Sprinkle the mixture carefully over the top of the mushrooms, mounding it slightly in the center of each mushroom.
Bake the mushrooms in the preheated oven for 25-35 minutes or until the crumbs are slightly golden and toasted and a skewer placed near the center of a mushroom pierces it easily. Allow the mushrooms to rest for 3-5 minutes before serving.
- Yields: 3 servings
- Preparation Time: 45 minutes