Olive Garden Portobello Mushrooms With Mozzarella

• large firm portabella mushroom caps, stems and gills removed↗4
• olive oil↗3⁄4 cup
• balsamic vinegar↗1⁄4 cup
• small fresh mozzarella balls or 8 ounces mozzarella cheese, cut into 1/2-inch cubes↗16
• pimento strips or 1/4 cup sun-dried tomato packed in oil↗1⁄4 cup
• sliced black olives1⁄4 cup
• pesto sauce↗4 tablespoons
• salt and pepper
• fresh basil leaf↗

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Remove any dirt from mushroom caps with a damp towel and place in a 9X13, tops down.

3. 3

   Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.

4. 4

   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).

5. 5

   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.).

6. 6

   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.

7. 7

   Garnish with fresh basil leaves and serve.