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Receta Mozzarella Stuffed Mushrooms
by Teri A

Mozzarella Stuffed Mushrooms

These stuffed mushrooms are better thank resturant style. They are tangy and cheesy - makes you say "yes" to the fungi!

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 6

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

  1. Preheat oven to 425 degrees F.
  2. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, salt and pepper, to taste to coat
  3. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes.
  4. Remove from the oven and let cool to room temperature.
  5. While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
  6. Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom.
  7. 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.
  8. Can top with more mozzarella (I do!)
  9. Serve either hot or at room temperature.