Mozzarella & Provolone Stuffed Portobellos
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- Prep
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- Total
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- Serving
Ingredients
- 12 large portobello mushrooms, stemmed and gills removed
- 1 C Saputo Gold Mozzarella
- 1 C Stella Provolone
- 6 Tbsp balsamic vinegar
- ¼ C Extra Virgin Olive Oil + ¼ C Extra Virgin Olive Oil
- 1 C fresh breadcrumbs or Panko Breadcrumbs
- 1 C grated Stella Parmesan
- 1 small- med clove garlic, minced or grated
- 4 Tbsp freshly chopped parsley leaves
- 4 Tbsp freshly chopped basil leaves
- TT Kosher Salt & Fresh cracked Black Pepper
Directions
- Toss the portobellos in the balsamic vinegar, 1/4 cup of olive oil, salt and pepper, to taste.
- Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temp.
- In a large bowl toss together the remaining olive oil, garlic, and herbs. Toss with the parmesan and breadcrumbs. Season this mix with salt and pepper to taste, as well!
- Mix together the mozzarella and provolone and distribute evenly in the cupped side of each mushroom.
- Next, 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 cheese is molten and the bread and herb topping is a nice golden brown. Serve either hot or at room temperature and enjoy.
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