Cheesy Herb-Stuffed Portobello Mushrooms
These large portobello mushrooms are roasted with balsamic vinegar and olive oil, then filled with fresh mozzarella and a savoury topping of breadcrumbs, Parmesan, parsley and basil. They bake until the cheese is molten and the topping is golden. This American starter serves 12 and can be enjoyed hot or at room temperature.
Ingredients
- 12 large portobello mushrooms, stemmed and gills removed
- 6 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper
- 1 cup fresh breadcrumbs
- 1 cup grated Parmesan
- 4 tablespoons freshly chopped parsley leaves
- 4 tablespoons freshly chopped basil leaves
- 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice
Method
- Preheat oven to 220°C.
- Toss the prepared mushrooms with balsamic vinegar, 1/4 cup of olive oil, salt and pepper. Arrange them on a baking sheet and roast for about 10 minutes. Take them out and allow to cool.
- While the mushrooms cool, combine the breadcrumbs, Parmesan, chopped herbs and the remaining 1/4 cup of olive oil in a bowl.
- Place one slice of mozzarella (or two for larger mushrooms) into each mushroom cup. Spoon the breadcrumb mixture evenly over the top.
- Return the baking sheet to the oven and roast for 5 to 6 minutes, until the mozzarella is molten and the topping is a nice golden brown. Serve hot or at room temperature.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryStarters
Cuisineamerican
AuthorFood Network UK
