Mozzarella-Stuffed Grilled Portabellas With Balsamic Marinade
- 14 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon balsamic vinegar
- 3 garlic cloves, minced, divided
- 6 large portabella mushrooms, stemmed
- 1 12 cups panko breadcrumbs (Japanese breadcrumbs)
- 1 cup shredded mozzarella cheese (about 5 ounces)
- 12 cup grated parmesan cheese (about 2 ounces)
- 14 cup chopped green onion
- 1 12 teaspoons chopped fresh oregano
- 1 12 teaspoons chopped fresh thyme
- 14 cup butter, melted
- 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.
- Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
- Prepare barbecue (medium heat).
- Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl.
- Drizzle butter and remaining teaspoon vinegar over panko mixture and toss.
- Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly.
- 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.
extra virgin olive oil, balsamic vinegar, balsamic vinegar, garlic, portabella mushrooms, breadcrumbs, mozzarella cheese, parmesan cheese, green onion, fresh oregano, thyme, butter
Taken from www.food.com/recipe/mozzarella-stuffed-grilled-portabellas-with-balsamic-marinade-297151 (may not work)