Today at my local grocery store, I saw some prepackaged stuffed portobello mushrooms and almost purchased them. In the end, I decided to make my own. They were fairly easy and delicious!
- 2 large portobello mushroom caps
- 1 shallot
- 2-3 cloves of garlic
- 3-4 tablespoons of olive oil
- 1-2 tablespoons of balsamic vinegar
- package of fresh mozzarella
- dash of basil
Prepare the mushrooms by cleaning them gently with a damp paper towel, then mince the shallot and garlic cloves together. Combine shallots, garlic, olive oil and vinegar in a small bowl. I do not usually measure the olive oil and vinegar, but rather mix it together by taste. Just make enough to fill the gills of the mushroom and coat the other side of both the mushroom caps.
Place mushroom caps with the gills side up in a bowl and cover with the mixture. Let marinate for 30 mins to 1 hour and add 2 slices/pieces of mozzarella cheese. Cook about 15 mins on low heat in a cast iron grill pan, outdoor grill, or saute pan. Keep covered to melt the cheese. The mushroom should be firm to the touch, but not soggy with the juices flowing out of it. Sprinkle with basil and enjoy!