Mozzarella-stuffed Portabellas

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

Ingredients

• Servings: 6
• 6 large fresh portabella mushrooms, stems and gills removed
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 dash coarse sea salt
• 1 dash fresh ground black pepper
• 3/4 cup italian seasoned breadcrumbs
• 1/2 cup parmesan cheese, shredded
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 1/2 cups mozzarella cheese, shredded

Recipe

• 1 heat oven to 425 degrees.
• 2 in medium bowl, toss mushrooms caps, 2 t oil, the balsamic vinegar, salt and pepper to coat.
• 3 arrange mushrooms caps on ungreased cookie sheet.
• 4 bake about 10 minutes or until soft.
• 5 cool completely.
• 6 meanwhile, mix bread crumbs, parmesan cheese, parsley, basil and remaining 2 t oil.
• 7 divide mozzarella cheese evenly among mushroom caps.
• 8 spoon bread crumb mixture evenly over cheese.
• 9 roast 7-10 minutes longer or until mozzarella cheese is melted and bread crumb mixture is golden brown.
• 10 serve hot with marinara sauce or other tomato sauce.