Adapted from Bon Appetit.
- 1/4 cup extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon balsamic vinegar
- 3 garlic cloves, minced, divided
- 6 large portobello mushrooms, stemmed
- 11/2 cups panko (See Note)
- 1 cup shredded mozzarella cheese or cubed fresh mozzarella
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 11/2 teaspoons chopped fresh basil or lemon basil
- 11/2 teaspoons chopped fresh thyme or lemon thyme
- 1/4 cup (1/2 stick) butter, melted
- Fresh arugula or baby spinach
Whisk oil, 2 tablespoons vinegar and 1garlic 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.
Serve atop a handful of fresh arugula or baby spinach.
Note: Panko, or Japanese breadcrumbs, can be used in any recipe calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets. Serves 6.
Per serving: 317 calories; 22 g fat (9 g saturated fat; 62 percent calories from fat); 18 g carbohydrates; 38 mg cholesterol; 329 mg sodium; 12 g protein; 2 g fiber.
20 minutes to make
30 minutes to marinate
20 minutes to cook