Mozzarella-stuffed Grilled Portabellas With Balsamic Marinade

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon balsamic vinegar
• 3 garlic cloves, minced, divided
• 6 large portabella mushrooms, stemmed
• 1 1/2 cups panko breadcrumbs (japanese breadcrumbs)
• 1 cup shredded mozzarella cheese (about 5 ounces)
• 1/2 cup grated parmesan cheese (about 2 ounces)
• 1/4 cup chopped green onion
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 cup butter, melted

Recipe

• 1 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.
• 2 brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
• 3 prepare barbecue (medium heat).
• 4 mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. drizzle butter and remaining teaspoon vinegar over panko mixture and toss.
• 5 divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly.
• 6 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.