Mozzarella and Parmesan-Stuffed Grilled Portobellos
Servings: Makes 6.
We make this when we want a rich but vegetarian dish. Mushrooms go well with Pinot Noir, so we pair variations of this with our Iprima 2006 Pinot Noir. You can substitute various cheeses or mild sausages for the fillings. The original recipe came from Bon Appetit, I believe a few years ago. Play around with it, as it's easy, delicious and let's you use a variety of your favorite ingredients.
1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko (Japanese breadcrumbs)*
1 cup shredded mozzarella cheese (about 5 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
salt and pepper to taste
1/4 cup ( 1/2 stick) 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. Be careful not to drench them or they will be too soft for the grill.
Prepare grill on medium heat. Mix panko, next 7 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.