Mozzarella-Stuffed Portabellas

• 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
• 34 cup Italian seasoned breadcrumbs
• 12 cup parmesan cheese, shredded
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 12 cups mozzarella cheese, shredded

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.

fresh portabella mushrooms, extra virgin olive oil, balsamic vinegar, salt, fresh ground black pepper, italian seasoned breadcrumbs, parmesan cheese, fresh parsley, fresh basil, mozzarella cheese

Taken from www.food.com/recipe/mozzarella-stuffed-portabellas-255406 (may not work)