Description
A recipe for Mozzarella-Stuffed Portabellas

Ingredients

• 6 large fresh portabella mushrooms, stems and gills removed
  
• 4 tablespoons extra-virgin olive oil
  
• 2 tablespoons Progresso Balsamic Vinegar
  
• Dash coarse sea salt (gray 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 finely chopped fresh parsley
  
• 2 tablespoons finely chopped fresh basil
  
• 1 1/2 cups Sargento Artisan Blends Shredded Whole Milk Mozzarella Cheese

Preparation
Heat oven to 425°F. In medium bowl, toss mushroom caps, 2 tablespoons oil, 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 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.

Blackstone Merlot

Tasting Note: Blackstone Merlot is a supple and well integrated wine characterized by rich fruity notes. It has soft tannins and a pleasant lingering finish. Its smooth fruit-forward drinkability will enhance the flavors of this recipe.

Nutrition
no information available

Serves
Serves 6

Variations
no information available