Stuffed Portobello Mushrooms
Ingredients:
- 4 Large Portobello Mushrooms – Look for deep underside that can hold the stuffing. Remove stems and scrape away the dark brown gills.
- 3 Tbsp Aceto Balsamico di Modena, 4 Leaf Quality
- 5 Tbsp The Olive Tap’s Garlic-Basil Blend Olive Oil (or Tuscan Herb Olive Oil), divided
- The Olive Tap’s Fleur de Sel (or your favorite Olive Tap Sea Salt)
- The Olive Tap’s 5 Peppercorn Blend, freshly ground
- 1 cup diced Zucchini
- 1 small Shallot, minced
- ½ cup Italian Seasoned Panko or Breadcrumbs
- ½ cup shredded Parmesan cheese
- 3 Tbsp fresh Parsley, finely chopped
- 8 oz shredded Mozzarella Cheese
Directions:
Preheat oven to 400 F degrees. Line an 11 x 14 baking sheet with foil or parchment paper.
In a bowl, combine 3 Tbsp. each Olive Oil and Balsamic Vinegar, and salt and pepper to taste.
Arrange Portobello Mushrooms on baking sheet, top side up and brush the top with the oil and vinegar mixture. Then flip the mushroom, so the underside (“open side”) is facing up, brush with any remaining oil and vinegar, and cook for10-12 minutes, depending on size, until just softened. Remove the pan from the oven and allow mushrooms to cool.
While Portobellos bake, sauté zucchini in a non-stick pan on high heat for 2-3 minutes until soft. Add shallot and sauté for 1-2 minutes longer. When done, place the zucchini mixture in a bowl. In a separate bowl, add the Breadcrumbs, Parmesan cheese, 2 Tbsp of Olive Oil and Parsley. Mix well.
Spoon in the zucchini/shallot mixture, leaving room for the mozzarella cheese and topping. Sprinkle the mozzarella over top of the zucchini mixture then top with the breadcrumb mixture.
Bake 8-10 minutes until the mozzarella is melting and the topping is turning golden brown. If desired, garnish with parsley.
Recipe by Rick
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