1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko (Japanese
1 cup shredded mozzarella cheese (about 5 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup ( 1/2 stick) butter, melted
Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade.
Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed
baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side
up, and let stand at room temperature 30 minutes.
Prepare barbecue (medium heat). Mix
panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle
butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko
mixture among mushrooms, leaving 1/2-inch border around edges and packing down
Place mushrooms on grill, stuffing
side up; cover grill and cook until cheese melts and juices bubble at edges of
mushrooms, rearranging mushrooms occasionally for even cooking (do not turn
over), about 6 minutes.
*Panko can be used in any recipe
calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken
tenders, or meatloaf. It is available in the Asian foods section of some
supermarkets and at Asian markets.