BBQ'd Panko Mozzarella Stuffed Portabellas
- Reviews 4
Ready In: 25 mins
Serves: 6
Ingredients
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon balsamic vinegar
- 3 garlic cloves, minced, divided
- 6 large portabella mushrooms, gills removed
- 1 cup panko breadcrumbs
- 1 1⁄4 cups mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup green onion, chopped
- 1 1⁄2 teaspoons fresh oregano, chopped
- 1 1⁄2 teaspoons fresh thyme, chopped
- 1⁄4 cup butter, melted
Directions
- Whisk oil, 2 tbsp vinegar & 1 garlic clove together.
- Place the cleaned mushrooms (gills removed) on a rimmed baking sheet and brush both sides with the oil/vinegar/garlic.Placing them hollow side up.
- Let stand at room temperature for 30 minutes,.
- Preheat BBQ - medium heat.
- Mix Panko, Mozzarella, Parmesan, green onions, 2 cloves garlic, oregano & hyime.
- Drizzle with melted butter and remaining tsp of balsamic vinegar.
- Divide panko mixture between the 6 caps, packing down slightly, leaving a 1.2" borfer around the edges.
- Place on the grill.
- BBQ cover closed until the cheese has melted and the juices are bubbly.
- Shift them around so they cook evenly, you may even move them so they are not directly over the heat source.
- takes apprx 6 minutes.
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