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