Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack 4 inches from the broiler and preheat the broiler to high.
- Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
- Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
- Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
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Brother Gaming
[email protected]These mushrooms are so good! I've made them several times and they're always a hit. The marinade and stuffing are amazing.
Hadi Naveed
[email protected]I made these mushrooms for a dinner party and they were a hit! Everyone loved them. The marinade and stuffing were perfect.
Ahteshamansari Ansari
[email protected]These mushrooms were delicious! I used a balsamic vinegar marinade and they were so flavorful. I will definitely be making these again.
BOSS x VENOM
[email protected]I made these mushrooms for a potluck and they were a big hit! Everyone loved them. I will definitely be making these again.
MAkbar shafi
[email protected]These mushrooms were easy to make and turned out great! I used a variety of mushrooms, including portobello, shiitake, and oyster mushrooms. They were all delicious.
Touriq Smart
[email protected]I followed the recipe exactly and the mushrooms turned out great! They were juicy and flavorful, and the breadcrumbs were crispy and golden brown. I highly recommend this recipe!
Maryam Kusum
[email protected]I made these mushrooms for a dinner party and they were a hit! Everyone loved them. The marinade and stuffing were perfect.
Theresa Peck
[email protected]These mushrooms were delicious! I used a balsamic vinegar marinade and they were so flavorful. I will definitely be making these again.
Abdul Raqeeb
[email protected]I made these mushrooms for a potluck and they were a big hit! Everyone loved them. I will definitely be making these again.
Saahil Yarmiya
[email protected]These mushrooms were easy to make and turned out great! I used a variety of mushrooms, including portobello, shiitake, and oyster mushrooms. They were all delicious.
Tierra B
[email protected]I made these mushrooms for a vegetarian friend and she loved them! She said they were the best portobello mushrooms she'd ever had. I'll definitely be making these again.
Raheel raza satti Raheel raza satti
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They were juicy and flavorful, and the breadcrumbs were crispy and golden brown. I highly recommend this recipe!
Estub Gashaw
[email protected]I'm not usually a fan of mushrooms, but these were delicious! The marinade and stuffing really enhanced the flavor of the mushrooms. I'll be adding this recipe to my favorites.
Darko Peprah
[email protected]These portobello mushrooms were a hit at my dinner party! The marinade and stuffing were flavorful, and the breadcrumbs added a nice crispy texture. I will definitely be making these again.