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Add a photoThese stuffed mushrooms are better thank resturant style. They are tangy and cheesy - makes you say "yes" to the fungi!
Raciónes: 6
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Ingredientes
- 12 large portobello mushrooms, stemmed and gills removed
- 6 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil, divided
- Sea salt, ground black pepper to taste
- 1 cup fresh bread crumbs (Iuse Itallian style)
- 1 cup grated Parmesan
- 4 tablespoons freshly chopped parsley leaves
- 4 tablespoons freshly chopped basil leaves
- 12 (1/2-inch) slices fresh mozzarella
Direcciones
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, salt and pepper, to taste to coat
- 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 temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom.
- Distribute the bread and herb mixture evenly over the mozzarella cheese in the mushroom caps and return to the oven to roast for 5 to 6 minutes or until the mozzarella has melted over and the bread topping is a nice golden brown.
- Can top with more mozzarella (I do!)
- Serve either hot or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 227 | 59% |
| Total Fat 25.71g | 32% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 544mg | 23% |
| Potassium 882mg | 25% |
| Total Carbs 24.92g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.66g | 4% |
| Protein 15.52g | 25% |
