Mozzarella-Stuffed Balsamic Portobello Mushrooms Recipe - Vino Cotto

Ingredients

• 1/2 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 breadcrumbs)
• 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