Oven-baked stuffed mushroom caps

Ingredients:

• 12 large portobello mushrooms, stems and gills trimmed
• 6 tablespoons balsamic vinegar
• 0.5 cup olive oil, divided
• Sea salt, preferably grey, and ground black pepper
• 1 cup fresh bread crumbs
• 1 tbsp. grated parmesan
• 4 tbsp chopped parsley leaves
• 4 tbsp chopped basil leaves
• 12 slices (1 cm thick) mozzarella, about 30-40 g. 1 slice

Preparation:

1. Preheat oven to 220°C.
   
   Toss the mushrooms with balsamic vinegar, 1/4 cup olive oil, and salt and pepper to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
2. While the mushrooms are cooling, toss together the bread crumbs, Parmesan, herbs, and the remaining 1/4 cup olive oil.
3. Place 1 slice (or 2 slices, if the mushrooms are large) of mozzarella cheese into the cap of each mushroom. Spread the breadcrumb mixture, herbs, and cheese evenly over the top and place in the oven. Bake for 5-6 minutes, or until the mozzarella is melted and the topping is golden brown.
4. Serve the mushrooms hot or at room temperature and enjoy.