Stuffed Portobello Mushrooms
Ingredients
- 6 large portobello mushroom caps (about 1 1/4 pounds)
- 2 garlic cloves, finely chopped
- 2 tbsp. balsamic glaze, plus more for drizzling
- 6 tbsp. olive oil
- 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
- 1 c. cherry tomatoes (about 6 ounces), halved
- 4 oz. fresh mozzarella, cubed (about 3/4 cup)
- 1/4 tsp. Italian seasoning
- 1/4 c. panko breadcrumbs
- 1/4 c. grated parmesan cheese (about 1 ounce)
- Fresh basil leaves, for serving
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