↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
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 (or use a block and cut into 1/2 inch 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
Preheat oven to 375. 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. (For increased mushroom flavor, finely chop and saute 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.
view more member recipes
PORTOBELLO MUSHROOMS WITH MOZZARELLA
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
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 (or use a block and cut into 1/2 inch 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
Preheat oven to 375. 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. (For increased mushroom flavor, finely chop and saute 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled - Portobello Stuffed With Sausage, Spinach And Smoked Mozzarella Cheese
by sgre52160
3/4 lb mild Italian sausage 1 medium Spanish onion, sliced 6 tbsp olive oil 1/2 cup dry red wine 8 oz fresh spinach leaves, stems removed and coarsely chopped 1/2 cup water Salt and freshl
by sgre52160
3/4 lb mild Italian sausage 1 medium Spanish onion, sliced 6 tbsp olive oil 1/2 cup dry red wine 8 oz fresh spinach leaves, stems removed and coarsely chopped 1/2 cup water Salt and freshl
Stuffed Portobello Mushrooms
by sgre52160
4 medium Portobello mushroom caps 1 tbsp Italian salad dressing or olive oil 3 medium plum tomatoes, seeded and chopped 2 tsp basil 2 clove garlic, minced 3/4 cup shredded Italian cheese blend 2
by sgre52160
4 medium Portobello mushroom caps 1 tbsp Italian salad dressing or olive oil 3 medium plum tomatoes, seeded and chopped 2 tsp basil 2 clove garlic, minced 3/4 cup shredded Italian cheese blend 2
Grilled - Portobello Mushrooms Ii
by sgre52160
1/4 cup olive oil and softened butter 3 clove garlic, minced 1 tsp herbs de Provence 8 Portobello mushrooms Salt and pepper, to taste Preheat grill. Combine first 4 ingredients in a bowl. Spr
by sgre52160
1/4 cup olive oil and softened butter 3 clove garlic, minced 1 tsp herbs de Provence 8 Portobello mushrooms Salt and pepper, to taste Preheat grill. Combine first 4 ingredients in a bowl. Spr
Roasted Portobello Mushrooms
by sgre52160
6 portobello mushrooms 1-2 tbsp olive oil 2 tsp kosher salt 1-2 tsp balsamic vinegar Preheat oven to 375. Wash the mushrooms well and trim the earthy stems by about 1/2 inch. Slice the mushrooms
by sgre52160
6 portobello mushrooms 1-2 tbsp olive oil 2 tsp kosher salt 1-2 tsp balsamic vinegar Preheat oven to 375. Wash the mushrooms well and trim the earthy stems by about 1/2 inch. Slice the mushrooms
Balsamic Portobello Mushrooms
by sgre52160
4 large or 6 medium Portobello mushrooms 1/2 cup Cabernet Sauvignon 1/4 cup balsamic vinegar 1 tbsp lemon juice 1 cup chicken stock 1 tsp finely chopped parsley 1/2 tsp finely chopped fresh rose
by sgre52160
4 large or 6 medium Portobello mushrooms 1/2 cup Cabernet Sauvignon 1/4 cup balsamic vinegar 1 tbsp lemon juice 1 cup chicken stock 1 tsp finely chopped parsley 1/2 tsp finely chopped fresh rose
view more member recipes
related CDKitchen recipes
Portobello Mushroom Lasagna
Portobello-Smothered Beef Medallions
Roasted Portobello Mushrooms With Blue Cheese
Olive Garden Portobello Mushrooms Stuffed With Italian Sausage
Oven-Roasted Portobello Mushrooms
Avocado Stuffed Portobello Mushrooms
Grilled Portobello And Vegetable Stacks
Grilled Teriyaki-Ginger Portobello Mushrooms
Portobello Bruschetta
Penne Pasta With Portobello Pomodoro Sauce
Recipe Quick Jump