5 years ago

Mozzarella-Stuffed Grilled Portabellos with Balsamic Marinade

Made on the grill, these cheesy, crispy portabellos are the perfect warm-weather meal.

6 servings
Preparation time: 45 minutes

¼ cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portabello mushrooms, stemmed
1 ½ cups panko (Japanese breadcrumbs)
1 cup shredded mozzarella cheese (about 5 ounces)
½ cup grated Parmesan cheese (about 2 ounces)
¼ cup chopped green onions
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons chopped fresh thyme
¼ cup (½ stick) butter, melted


  1. Whisk oil, 2 tablespoons vinegar and 1 garlic clove in small bowl for marinade. 
  2. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet.
  3. Brush marinade over both sides of mushrooms, arrange hollow side up and let stand at room temperature for 30 minutes.
  4. Prepare grill (medium heat). 
  5. Mix panko, next 5 ingredients and remaining 2 garlic cloves in medium bowl. 
  6. Drizzle butter and remaining teaspoon balsamic vinegar over panko mixture and toss. 
  7. Divide panko mixture among mushrooms, leaving ½-inch border around edges and packing down slightly. 
  8. 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.

Recipe source: Epicurious