Ingredients:

  • 4 large Portobello mushroom caps
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 cup Panko breadcrumbs
  • 3 cloves garlic, minced
  • 0.25 cup fresh Italian parsley, finely chopped
  • 1 tbsp fresh thyme, minced
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup shredded mozzarella
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Gently wipe mushrooms with a damp paper towel to clean. Remove the stems. Use a spoon to gently scrape out the dark brown gills to prevent sogginess.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Use a pastry brush to coat both sides of the mushroom caps with the marinade.
  3. In a separate mixing bowl, combine the Panko breadcrumbs, minced garlic, parsley, thyme, grated Parmesan, and melted butter. Stir until the mixture reaches a wet sand consistency.
  4. Place the mushroom caps on a rimmed baking sheet, gill-side up. Distribute the stuffing evenly among the caps and press down slightly. Top each cap with shredded mozzarella.
  5. Preheat oven to 400°F (200°C). Roast for 18–20 minutes until the mushrooms are tender and the cheese is golden brown and bubbling. Alternatively, air fry at 370°F (185°C) for 8–10 minutes.
  6. Remove from heat and let the mushrooms rest for 3 minutes before serving to allow juices to redistribute.