Mozzarella Stuffed Grilled Portobellos With Balsamic Marinade Recipes

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MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE

Provided by Rick Browne

Categories     Cheese     Dairy     Garlic     Herb     Mushroom     Onion     Appetizer     Marinate     Vegetarian     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Kosher

Yield Makes 6

Number Of Ingredients 11



Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade image

Steps:

  • Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
  • Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
  • *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko (Japanese breadcrumbs)*
1 cup shredded mozzarella cheese (about 5 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup ( 1/2 stick) butter, melted

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  • Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
  • Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
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