Mozzarella Stuffed Portobellos

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So good every time. Great as a hearty app or a main. Flavors melt in your mouth.

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What can I say about this recipe? It's wonderful!! Enough said.

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The best stuffed mushrooms ever!! Every family get together requests that I make them.

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Aside from being easy to make, I liked the cheese being inside the
mushroom instead of on top of the crumbs. The fresh herbs really
added a nice touch to the mushrooms. I used the baby bellas and they
came out really nice...great for appetizers. I did also drizzle a little oilive
oil on top before I baked them...

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I took the suggestions of adding the chopped stems to the bread crumbs mixture and a slice of fresh tomato. They came out delicious. My only problem is that they shrank up A LOT!! I wound up having to put them in glass ramekins to stuff them but they were still great! If anyone has any suggestions to keep them from shrinking, please let me know!

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Saw this recipe yesterday and already made it for dinner tonight. I happened to have some portobellos and good vine ripened tomatoes. I only had 3 portabellos and followed the recipe to a T except in the end, I added the sliced tomatoes on top of mozzarella and then the bread crumb mixture. It came out very delicious and the balsamic gave it a very nice flavor. This will be a very good light lunch or appetizer and very classy, too.

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I had to cook mine a little longer to cut them crispy but they were plenty tasty. Serve with spaghetti and you've got dinner.

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What a pleasure, to look at and to eat. Like eating a cheese steak. I added the chopped mushroom stems to the stuffing.

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Had some friends over and made this as an appetizer. Great fresh flavors. Great for vegetarians and as a light lunch.

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I tried these last year for a family get-together and they came together so easily and were absolutely incredible! Everyone requested the recipe and consequently made it themselves within the next few weeks...I now use this as an easy side or appetizer, ALWAYS a hit!