Mozzarella-Stuffed Portabellas

Two of my favorite things, Cheese and Mushrooms :)

 

6 large fresh portabella mushrooms, stems and gills removed

4 tablespoons extra-virgin olive oil

2 tablespoons Progresso® Balsamic Vinegar

Dash coarse sea salt

Dash freshly ground black pepper

3/4 cup Progresso® Italian Style Panko Bread Crumbs or Progresso®

 

 Italian Style Bread Crumbs

1/2 cup Sargento® Artisan Blends™ Shredded Parmesan Cheese

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped basil

1 1/2 cups Sargento® Artisan Blends Shredded Whole Milk Mozzarella Cheese

Heat oven to 425°F. In medium bowl, toss mushroom caps, 2 tablespoons of the oil, the balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased cookie sheet. Bake about 10 minutes or until soft. Cool completely. Meanwhile, mix bread crumbs, Parmesan cheese, parsley, basil and remaining 2 tablespoons of oil. Divide mozzarella cheese evenly among mushroom caps. Spoon bread crumb mixture evenly over cheese. Roast 7 to 10 minutes longer or until mozzarella cheese is melted and bread crumb mixture is golden brown. Serve hot with Marinara Sauce or other tomato sauce. 6 servings