Portobello champignons are distinguished by large beautiful hats, which are well open from below. Thanks to them, this type of mushroom is often used for baking with filling, which makes them great ingredient for boring snacks. Moreover, portobello possess rich aroma of mushrooms just collected in the forest, and when When cooking, their aroma reveals even more. For this snack pick the largest champignon caps and empty them by cutting legs and all the plates so that a good slice fits in the hat mozzarella. Sprinkle topping with breadcrumbs and bake in the oven. Then the mushrooms are covered with a crisp, under which there will be melted and viscous cheese. Share with friends: 
Time: 30 minutes Difficulty: easy Amount: one 2 canapes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 large portobello champignons, legs and plates cut off
- 6 tbsp. l balsamic vinegar
- 0.5 tbsp. olive oil split
- Sea salt, preferably gray, and ground black pepper
- 1 tbsp. fresh bread crumbs
- 1 tbsp. grated parmesan
- 4 tbsp. l chopped parsley leaves
- 4 tbsp. l chopped basil leaves
- 12 slices (1 cm thick) mozzarella, about 30-40 gr. 1slice
Recipes with similar ingredients: portobello mushrooms, mozzarella cheese, Parmesan cheese, basil
Recipe preparation:
- Preheat the oven to 220 ° C. Mix mushrooms with balsamic vinegar, 1/4 tbsp. olive oil, gray salt and pepper to taste. Arrange the mushrooms on a baking sheet and fry in the oven for about 10 minutes. Remove from oven and let cool to room temperature.
- While the mushrooms are cooling, mix bread crumbs, parmesan, greens and the remaining 1/4 tbsp. olive oil.
- Put 1 slice (or 2 slices if mushrooms are large) of mozzarella in the hat of each mushroom. Spread the mixture evenly on top of bread crumbs with herbs and cheese and put in the oven. Toast in for 5-6 minutes or until the mozzarella is melted, and topping will not turn golden brown.
- Serve the mushrooms hot or at room temperature and enjoy it.
