Stuffed Portabella Mushrooms

1 tablespoon olive oil
1 teaspoon minced garlic
4  large portabella mushrooms
1/2 cup canned artichoke, quartered
1/2 cup sliced roasted red peppers
1 tablespoon chopped parsley
1 tablespoon balsamic vinegar
1 teaspoon salt
 {black pepper}, to taste
2 tablespoons breadcrumbs
1/2 cup grated mozzarella cheese
Preheat grill, and preheat oven to 350°F.

Mix the olive oil with the minced garlic and brush the portabella mushrooms on both sides. Grill the portabella mushrooms until they have nice grill marks on both sides.

In a bowl, mix the artichoke, red peppers, parsley, balsamic vinegar, salt and pepper. Spoon the mixture over the 4 portabella mushrooms in a baking dish. Sprinkle with the breadcrumbs and bake at 350°F for 15 minutes or until golden on top.

Sprinkle the mozzarella on top and continue baking until the cheese is melted and bubbly, about another 5 minutes.

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 30 min

Servings: 4

Recipe By: George Krumov


Chef Suggestions
Serve the portabella mushroom with spring mix salad on the side.