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
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.
