Portobella mushrooms have such a meaty texture and they are just asking to be stuffed with delicious flavors!
I’m choosing the complimentary flavors of an Italian Caprese salad… with a little crunch!
I’m using 4 large portabella mushrooms with the gills and stems removed
Place in an oven safe dish and drizzle each side with olive oil and balsamic vinegar. Season the inside of the mushroom with kosher salt and black pepper and set aside to marinate while we prep the stuffing
Measure out 8 ounces of drained, fresh mozzarella balls, 1/2 pint of halved grape tomatoes, 1 cup of panko, 1/2 cup of Parmesan, 3 shredded garlic cloves, 1 tablespoon of fresh chopped parsley and 1/2 teaspoon each of kosher salt, black pepper and red pepper flakes
Add the stuffing ingredients to a large bowl and toss well
Once mixed, add in about 1/2 cup of olive oil to help it all stay together
Evenly divide the stuffing mixture among each mushroom
Bake for 20 minutes in a 425 F degree oven, then broil for 3-5 minutes until they are browned and bubbly
Gooey cheese & crunchy panko make this earthy mushroom into a meal! Yum!
Drizzle with reduced balsamic vinegar and garnish with fresh basil
Enjoy!
Simply Sundays! ~ Stuffed Portabella Mushrooms
Ingredients
4 large portabella mushrooms
8 ounces of drained, fresh mozzarella balls
1/2 pint of halved grape tomatoes
1 cup of panko
1/2 cup of Parmesan
3 shredded garlic cloves
1 tablespoon of fresh parsley, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt for stuffing + more for mushrooms
1/2 teaspoon black pepper for stuffing + more for mushrooms
1/2 cup olive oil for stuffing + more for mushrooms
Reduced balsamic & fresh basil for serving
Directions
Preheat oven to 425 degrees F
Remove the gills and stems from 4 large portabella mushrooms
Place in an oven safe dish and drizzle each side with olive oil and balsamic vinegar Season the inside of the mushroom with kosher salt and black pepper and set aside to marinate while we prep the stuffing
Measure out 8 ounces of drained, fresh mozzarella balls, 1/2 pint of halved grape tomatoes, 1 cup of panko, 1/2 cup of Parmesan, 3 shredded garlic cloves, 1 tablespoon of fresh chopped parsley and 1/2 teaspoon each of kosher salt, black pepper and red pepper flakes
Add the stuffing ingredients to a large bowl and toss well; once mixed, add in about 1/2 cup of olive oil to help it all stay together
Evenly divide the stuffing mixture among each mushroom
Bake for 20 minutes in a 425 F degree oven, then broil for 3-5 minutes until they are browned and bubbly
Drizzle with reduced balsamic vinegar and garnish with fresh basil
Tools used to make this recipe
Pyrex 3 Quart Glass Oblong Baking Dish
Royal Classique Measuring Cups
© Simply Sundays 2017
All rights reserved
Absolutely phenomenal recipe! Superbly easy and I’m planning to make for Easter 🙂
SO glad you liked them Renee! Happy Easter!
It’s early in the morning and I’m drooling!
What a wonderful recipe … I’m going to pick up some portobellos so I can make these for supper tonight!
Let us know what you think when you’ve made them!