Prep Time:
Cook Time:
1 hour
Serving Size:
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
(if you can’t find fresh mozzarella, use a block and cut into ½” cubes)
1/4 cup pimento strips or sundried tomatoes in oil
1/4 cup sliced black olives
4 Tbsp pesto sauce
Salt and freshly ground pepper to taste
Fresh basil leaves
Ingredients
8 large, firm portobello mushroom caps, stems & gills removed
1 1/2 cups olive oil
1/2 cup balsamic vinegar
24-32 small, fresh mozzarella balls
(if you can’t find fresh mozzarella, use a block and cut into ½” cubes)
1/2 cup pimento strips or sundried tomatoes in oil
1/2 cup sliced black olives
8 Tbsp pesto sauce
Salt and freshly ground pepper to taste
Fresh basil leaves
Ingredients
12 large, firm Portobello mushroom caps, stems & gills removed
2 1/4 cups olive oil
3/4 cup balsamic vinegar
36-48 small, fresh mozzarella balls
(if you can’t find fresh mozzarella, use a block and cut into ½” cubes)
3/4 cup pimento strips or sundried tomatoes in oil
3/4 cup sliced black olives
12 Tbsp pesto sauce
Salt and freshly ground pepper to taste
Fresh basil leaves
Procedures
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 sundried 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.