Italian Antipasto Stuffed Portobello Mushrooms

Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.

Clean the 10 portobello mushrooms by gently wiping with a damp paper towel and removing stems. Scrape out the gills with a spoon to create more room for filling.

In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1/2 tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Brush both sides of mushroom caps with the marinade and place them gill-side up on the prepared baking sheet. Let marinate for 10 minutes.

Meanwhile, dice 6 ounces of dry salami into small cubes and cut 8 ounces of fresh mozzarella into 1/2-inch pieces.

Chop 1 cup of roasted red peppers, 1 cup of artichoke hearts, 1/4 cup of fresh basil, and 1/3 cup of sun-dried tomatoes.

Finely dice 1/2 medium red onion and mince the remaining garlic clove.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and remaining minced garlic clove, sautéing for 3-4 minutes until softened.

Add the chopped salami to the skillet and cook for 2 minutes until slightly crisp.

Remove from heat and stir in the chopped roasted red peppers, artichoke hearts, sun-dried tomatoes, remaining Italian seasoning (1/2 tablespoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon).

Let the mixture cool for 5 minutes, then fold in the mozzarella cubes and chopped basil.

In a small bowl, combine 1/2 cup panko breadcrumbs with 1/4 cup grated parmesan cheese.

Divide the antipasto filling evenly among the mushroom caps, mounding slightly.

Sprinkle the breadcrumb-parmesan mixture over the filled mushrooms.

Bake for 20-25 minutes until the mushrooms are tender and the topping is golden brown.

Allow to cool for 5 minutes before serving.