Thursday, September 27, 2007

Mozzarella-Stuffed Portabellas

We tried a wonderful new recipe last night, courtesy of (believe it or not) Progresso's website. I normally don't pay much attention to the recipes put out by these mass manufacturers, but this time, I'm glad I did. In the following recipe, I won't be adding brand names for some of the ingredients - use the brand names you like - I'm sure the end result will be just as satisfactory!

Mozzarella-Stuffed Portabellas
6 servings

6 large fresh portabella mushrooms, stems and gills removed
4 Tbl extra-virgin olive oil
2 Tbl balsamic vinegar
Dash of sea salt
Dash of freshly ground black pepper
3/4 cup Italian style bread crumbs
1/2 cup shredded Parmesan cheese (fyi - the recipe will be much improved by buying aged block Parmesan, and grating it yourself)
2 Tbl freshly chopped parsley
2 Tbl freshly chopped basil
1 and 1/2 cups shredded Mozzarella (again, use block mozzarella, and grate it yourself, to improve flavor)

Heat oven to 425F. In medium bowl, toss mushroom caps, 2 Tbl olive oil, balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased baking sheet. Bake about 10 min, or until soft. Cool completely.

Meanwhile, mix bread crumbs, Parmesan, parsley, basil, and remaining 2 Tbl olive oil.

Divide mozzarella cheese equally among mushroom caps. Spoon bread crumb mixture evenly over cheese.

Roast 7 - 10 min, or until mozzarella is melted and bread crumb mixture is golden brown. Serve hot with Marinara sauce.


Seasons said...

Sounds Yum!! :)
I will try one of these recipes. At least the ones without eggs. As I follow a vegetarian diet.
Happy Blogging! Hope to see more yum recipes.


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'Chef' said...

Thanks for visiting - your music blog is awesome.
I'll keep you (and other vegetarians) in mind in the future, and try to post a few recipes for you. Eggplant is commonly used as a meat substitute in Italian cuisine.