Stuffed Portobello Mushrooms Recipe – Serves 6

6 large Portobello mushrooms, stemmed
3 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
½ cup fresh bread crumbs
½ cup grated Parmesan
2 tablespoons freshly chopped parsley
2 tablespoons chopped mint (or basil)
Salt and pepper

Directions

1. Preheat oven to 220◦C.
2. Toss the mushrooms in balsamic vinegar and half of the olive oil, salt and pepper.
3. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
4. Mix together the bread crumbs, Parmesan, herbs and the remaining olive oil.
5. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until mixture has turned golden brown.

Serve hot or at room temperature.