Total:
26 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
26 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray 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.

While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.

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 and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

IDEAS YOU'LL LOVE

Crab Stuffed Portobellos

Recipe courtesy of Guy Fieri

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Red Bell Pepper Rellenos

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking