Ingredients for Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade

• 60ml olio extravergine di oliva

• 2 tablespoons plus 1 teaspoon balsamic vinegar

• 3 garlic cloves, minced, divided

• 6 large portobello mushrooms, stemmed

• 170g panko (Japanese breadcrumbs)*

• 110g shredded mozzarella cheese (about 140g )

• 60g grated Parmesan cheese (about 60g )

• 40g di cipollotti tritati

• 1 1/2 teaspoons chopped fresh oregano

• 1 1/2 cucchiaini di timo fresco tritato

• 60g ( 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 slightly. 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 aubergine parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

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