Olive Garden Portobello Mushrooms with Mozzarella
I have a fantastic new secret recipe to share with you for making a
delicious mushroom appetizer served at Olive Garden. This dish is
easy to prepare and combines so many fresh flavors. Marinated
portobello mushrooms are topped with sun-dried tomatoes, black
olives, pesto and fresh mozzarella. If you can't find fresh
mozzarella, use a block of mozzarella and cut it into 1/2-inch
cubes.
Ingredients
- 4 large, firm portobello mushroom caps, stems & gills removed
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 12-16 small, fresh mozzarella balls
- 1/4 cup pimento strips or sun-dried tomatoes in oil
- 1/4 cup sliced black olives
- 4 Tbsp pesto sauce
- Salt and freshly ground pepper to taste
- Fresh basil leaves
Preparation
Step 1
Preheat oven to 375ºF.
Remove any dirt from mushroom caps with a damp towel and place in a
shallow plate, tops down.
Pour oil and balsamic vinegar over caps and allow to marinate for 1
hour.
Bake caps in oven at for 8-10 minutes, tops up (if there is any
excess moisture, it will drain out of the mushroom when baking
instead of pooling inside, causing the mushroom to become soggy).
Cut mozzarella balls in half and place in a bowl. Add pimento or
sun-dried tomato, olives, pesto, salt and pepper and stir. HINT: For
increased mushroom flavor, finely chop and sauté mushroom stems in
olive oil and add to filling mixture.
Fill each cap with the mixture and drizzle with marinade. Bake caps
for 8-10 minutes more, or until most of the cheese is melted.
Garnish with fresh basil leaves and serve.
Serves 4