A delightful twist on stuffed mushrooms, perfect for a quick and flavorful meal.
Combine the olive oil, balsamic vinegar, and minced garlic in a mixing bowl.
Use a whisk to ensure the marinade is well mixed.
Brush the cleaned portobello mushrooms with the marinade on both sides and place them hollow side up on a baking sheet.
Let the mushrooms sit for 15 minutes to absorb the flavors.
Preheat the grill to medium heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Mix the panko breadcrumbs, mozzarella, parmesan, green onion, oregano, thyme, and melted butter in a bowl.
Combine the ingredients thoroughly for an even flavor distribution.
Fill each mushroom cap with the stuffing mixture, pressing it down gently.
Leave a small border around the edges to prevent overflow during cooking.
Place the stuffed mushrooms on the grill and cook with the lid closed until the cheese is melted and the mushrooms are tender, about 6 minutes.
Rotate the mushrooms occasionally for even cooking.
Serve the grilled mushrooms warm, garnished with additional herbs if desired.
Pair with a fresh salad or crusty bread for a complete meal.
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