OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA
This is straight from the Olive Garden's website. I haven't tried it yet, but it sounds wonderful. Posting it here so I don't lose the recipe before I get the chance to try it!
Provided by Lacer
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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