Stuffed Portobella 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