Olive Garden's Portobella with Mozzarella - Copy


4 Large firm Portobella mushroom caps, stem removed. (To increase mushroom flavor, finely chop and saute stems in olive oil and add to filling.
3/4 cup(s) Olive oil
1/4 cup(s) Balsamic vinegar
12-16 Small, fresh mozzarella balls
1/4 cup(s) Pimento strips or sundried tomato in oil
1/4 cup(s) Sliced black olives
4 Tbsp Pesto
Salt and freshly ground pepper to taste

Grill the Portobella’s over medium heat with the lid covered for 4-6 minutes, or bake in a pre-heated oven at 375 degrees F for 8-10 minutes.

Remove the stems from the caps.

Remove any dirt with a damp towel and place caps in a shallow plate, tops down.

Pour the oil and vinegar over caps and marinate for 1 hour.

Cut mozzarella balls in half and place in a bowl.

Add Pimento or sun dried tomato, olives, pesto, salt and pepper to taste and stir together.

Divide the mixture between the caps and drizzle with the marinade.

Place Portobellas on a baking pan and bake for 8-10 minutes or until most of the cheese is melted.