I had a gigantic portobello left over from Monday night’s Green Bean Casserole, and it’s been fiercely staring me in the face every time I’ve opened the fridge door since. Those things get so demanding if you don’t show them prompt attention, but it’s hard when you have to divide your love between them and their flatmates in the drawer next door. So, I finally made peace with the enormous mushroom last night when I told him my plan: stuff with plump heirloom tomatoes, soft mozzarella cheese, garlic and basil, and then into the oven with a crisp parmesan topping. Who wouldn’t be happy after hearing that?
Heirloom Tomato and Mozzarella Stuffed Portobello
- 2 portobellos, inside gills scooped out
- 3 heirloom tomatoes, diced into large chunks
- 1/3 cup mozzarella
- 8-10 basil leaves, chiffonade
- 1 large garlic clove, minced
- drizzle of balsamic
- 1/4 cup panko bread crumbs
- 1 heaping tbsp parmesan cheese
- 1 tbsp olive oil
- kosher salt and pepper
Preheat oven to 400 degrees. Brush portobellos with olive oil and season with salt and pepper. Pre-bake portobellos for about 10-15 minutes on each side. Combine tomatoes, mozzarella, garlic, basil, balsamic, salt and pepper in large bowl and prepare bread crumb topping by mixing together bread crumbs, parmesan cheese and olive oil.
Remove mushrooms from oven and fill portobellos with tomato mixture and top with bread crumbs. Increase oven to broil and return stuffed mushroom to oven for about 5 minutes or until topping is browned.