Ingredients for Bbq D Panko Mozzarella Stuffed Portabellas
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- Garlic Cloves
- 4 large Portabella Mushrooms
- 1/2 cup Panko Breadcrumbs
- 8 ounces shredded Mozzarella Cheese
- 1/4 cup grated Parmesan Cheese
- Green Onion
- Fresh Oregano
- Fresh Thyme
- Butter
- 1/4 cup chopped fresh Basil
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- Salt to taste
- Black Pepper to taste and a pinch
- 1 teaspoon Dijon Mustard
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How to Make Bbq D Panko Mozzarella Stuffed Portabellas
- Preheat oven to 350°F (175°C).
- Clean and remove stems from 4 large portabella mushrooms. Place gill-side up on a baking sheet lined with parchment paper.
- In a medium bowl, combine 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and pepper to taste.
- Mix in 8 ounces shredded mozzarella cheese.
- Spoon the stuffing mixture evenly into the portabella mushroom caps.
- In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, and a pinch of black pepper.
- Brush the balsamic mixture generously over the stuffed mushrooms.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
18g
Fat
54g
Carbs
6g
