Ingredients
-
1/4 cup extra virgin olive oil
-
2 tablespoons balsamic vinegar
-
1 teaspoon balsamic vinegar
-
3 garlic cloves, minced, divided
-
6 large portabella mushrooms, gills removed
-
1 cup panko breadcrumbs
-
1 1/4 cups mozzarella cheese, shredded
-
1/2 cup parmesan cheese, grated
-
1 1/2 teaspoons fresh oregano, chopped
-
1 1/2 teaspoons fresh thyme, chopped
-
1/4 cup butter, melted
-
1/4 cup green onion, chopped
Instructions
- Whisk oil, 2 tbsp vinegar & 1 garlic clove together.
- Place the cleaned mushrooms (gills removed) on a rimmed baking sheet and brush both sides with the oil/vinegar/garlic.Placing them hollow side up.
- Let stand at room temperature for 30 minutes,.
- Preheat BBQ - medium heat.
- Mix Panko, Mozzarella, Parmesan, green onions, 2 cloves garlic, oregano & hyime.
- Drizzle with melted butter and remaining tsp of balsamic vinegar.
- Divide panko mixture between the 6 caps, packing down slightly, leaving a 1.2" borfer around the edges.
- Place on the grill.
- BBQ cover closed until the cheese has melted and the juices are bubbly.
- Shift them around so they cook evenly, you may even move them so they are not directly over the heat source.
- takes apprx 6 minutes.