Neapolitan Herb Stuffed Portobello Mushrooms
These savory stuffed mushrooms make an easy appetizer packed with classic Italian flavor. Garlic Infused Olive Oil and Neapolitan Herb Dark Balsamic bring depth and richness, while crispy panko and parmesan create a golden, flavorful topping.
Serves: 4
Perfect as an appetizer or small plate
Ingredients
- 4 large portobello mushroom caps, stems removed
- 3 tbsp Garlic Infused Olive Oil
- 1½ tbsp Neapolitan Herb Dark Balsamic
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 tbsp chopped parsley
- 1 clove garlic, minced
- Salt and freshly cracked pepper
How to Make
- Preheat oven to 400°F.
- Place the portobello mushrooms on a baking sheet, gill side up.
- In a bowl, mix panko, parmesan, parsley, minced garlic, and a pinch of salt and pepper.
- Drizzle 1½ tbsp Garlic Olive Oil into the mixture and stir until lightly coated.
- In a small bowl, whisk together the remaining Garlic Olive Oil and Neapolitan Herb Balsamic.
- Brush the mushroom caps with the balsamic mixture.
- Spoon the panko mixture evenly into the mushrooms.
- Bake for 15–18 minutes until mushrooms are tender and the topping is golden.
Serving Tips
- Finish with a drizzle of Neapolitan Herb Balsamic
- Add a little extra parmesan on top
- Slice into wedges for easy sharing
What You’ll Taste
Savory garlic and Italian herbs layered with rich balsamic flavor, finished with a crispy parmesan breadcrumb topping.
Olivetta Tip
For extra crispiness, broil the mushrooms for the last 1–2 minutes of cooking.