Cheese Stuffed Portobello Mushrooms With a Balsamic Glaze

Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  portabella mushrooms (large)
• 1 1⁄2 cups mozzarella cheese (grated)
• 1⁄2 cup parmesan cheese (grated)
•  sea salt
•  black pepper (fresh ground)
• 1  teaspoon  italian seasoning
•  glaze
• 1⁄2 cup olive oil
• 2  tablespoons  balsamic vinegar
• 1  tablespoon soy sauce
• 3 -4  garlic cloves (crushed)
•  black pepper (fresh ground)

Directions

1. Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
2. Place mushrooms in a baking dish that has been wiped with olive oil.
3. Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
4. Pile mozzarella cheese and parmesan cheese on top of each mushroom.
5. Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
6. Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.