Best Olive Garden Portobello Mushrooms With Mozzarella Recipes

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Steps:

Prepare the barbecue (medium-high heat).
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Olive Garden Portobello Mushrooms With Mozzarella image

Provided by Lacer

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 large firm portabella mushroom caps, stems and gills removed
3/4 cup olive oil
1/4 cup balsamic vinegar
16 small fresh mozzarella balls or 8 ounces mozzarella cheese, cut into 1/2-inch cubes
1/4 cup pimento strips or 1/4 cup sun-dried tomato packed in oil
1/4 cup sliced black olives
4 tablespoons pesto sauce
salt and pepper
fresh basil leaf

Steps:

Preheat oven to 375°F.
Remove any dirt from mushroom caps with a damp towel and place in a 9X13, tops down.
Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.
Flip caps over so the tops are up and bake caps in over for 8 - 10 minutes, (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. (For increased mushroom flavor, finely chop and saute the 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.

Mozzarella Stuffed Portobellos image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 26m

Yield 12 servings

Number Of Ingredients 9

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Steps:

Preheat oven to 425 degrees F.
Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray 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.
While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

Olive Garden Stuffed Mushrooms (Copycat) image

Provided by Molly53

Categories Cheese

Time 45m

Yield 8-12 mushrooms, 4-6 serving(s)

Number Of Ingredients 15

8 -12 fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 teaspoon oregano leaves
1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
fresh parsley (for garnish)

Steps:

Preheat the oven to 350°F.
Lightly oil a small baking dish.
Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
Add Italian bread crumbs, egg, clam juice, mixing well.
Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
Cover and place in oven for about 35- 40 minutes.
Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
Garnish with freshly diced parsley.
Serve hot.