This is hands-down my new favorite thing! Easy to make, cheesy and crispy goodness - it's delicious. This was even good leftovers the next morning for breakfast.
I feel very sorry for you if you don't like mushrooms, you're really missing out with this one hahahaha!
- 12 large portobello mushrooms, stemmed and gills removed
- 6 T. balsamic vinegar
- 1/2 cup olive oil, divided
- sea salt and ground pepper
- 1 cup fresh bread crumbs
- 1 cup grated parmesan
- 4 T. freshly chopped parsley leaves
- 4 T. freshly chopped basil leaves
- 12 (1/2") slices fresh mozzarella
1. Preheat oven to 425'.
2. Toss the portobellos in the balsamic vinegar, 1/4 cup olive oil, salt and pepper to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
3. While the mushrooms are cooling, mix together the bread crumbs, parmesan, herbs and the remaining 1/4 cup olive oil.
4. Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread topping is a nice golden brown. Serve either hot or at room temperature.
Notes and changes: as fantastic as these are, I didn't need 12 for Dave and I so divided the recipe to only make 4. I also didn't measure exactly - drizzle the mushrooms with olive oil and brush it all over; sprinkle with vinegar, salt and pepper. I eyeballed how much panko bread crumbs and parmesan I'd need to cover 4 mushrooms. Didn't have fresh herbs so added dried - I've made these a few times now and just wing it, and it always turns out great!
6.26.20: chicken noodle soup casserole
6.26.19: cherry pie cookies
6.26.18: patriotic rag wreath
6.26.17: paper fireworks
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