Shelly's Recipe

MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE

Category: Stuffed Mushrooms

1/4 cup extra-virgin olive oil
2 tbsp plus 1 tsp balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed

1 1/2 cups panko (Japanese breadcrumbs)
1 cup cubed fresh mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
1/2 tsp oregano
1/2 tsp thyme
1/4 cup butter, melted

Whisk oil, 2 tbsp vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.

Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining tsp vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes. I put mine under the broiler at the end to crisp up the stuffing. I also drizzled balsamic glaze once they were done.