Olive Garden Portobello Mushrooms With Mozzarella Best Recipes

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OLIVE GARDEN RAVIOLI DI PORTOBELLO / PORTABELLA MUSHROOM RAVIOLI

2022-09-25



Olive Garden Ravioli Di Portobello / Portabella Mushroom Ravioli image

I found this recipe on the net. I love Olive Garden's Ravioli di Portobello, especially the sauce mmmmm. I have not tried this recipe, and I may be to lazy to make ravioli, unless I use wonton wrappers. I have seen premade mushroom ravioli before, so I plan to keep a look out and make the sauce to go with it. I look forward to trying it as soon as I see some ravioli. I am sure this sauce would be good on anything, including a leather boot, or tennis shoe if you are vegetarian! Enjoy! This recipe makes 15-20 ravioli. Timing is approximate.*UPDATE* Apparently the ravioli dough is no good, so I suggest using wonton wraps or your own dough recipe. I get the Barilla mushroom ravioli, and this sauce is absolutely wonderful.

Provided by Chele B

Categories     < 4 Hours

Time 1h15m

Yield 20 ravioli, 2-4 serving(s)

Number Of Ingredients 16

Ingredients:

  • 12 -16 ounces portabella mushrooms, finely chopped
  • 1 small onion, diced
  • 1/4 cup butter
  • 1 dash salt & pepper
  • 1 1/2 cups flour
  • 2 medium eggs
  • 1/4 cup cold water
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 2 cups milk
  • 1/4 cup butter
  • 1/4 cup flour
  • 8 ounces smoked gouda cheese
  • 3 sun-dried tomatoes, chopped
  • chopped green onion
  • diced tomato

Steps:

  • Filling:.
  • Melt butter in a pan over medium heat. Sauté onion until soft. Add mushrooms and sauté for two minutes. Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Set aside.
  • Ravioli Dough:.
  • Mix dry ingredients and eggs in a bowl. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky.
  • Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
  • Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
  • Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
  • Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
  • Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon.
  • Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
  • Sun Dried Tomato Sauce:.
  • Melt the butter in a saucepan. Stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens.
  • Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.
  • Serving:.
  • Arrange raviolis on a dinner plate that has a slight indentation. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes over the top.

OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA

2012-04-05



Olive Garden Portobello Mushrooms With Mozzarella image

This is straight from the Olive Garden's website. I haven't tried it yet, but it sounds wonderful. Posting it here so I don't lose the recipe before I get the chance to try it!

Provided by Lacer

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients:

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

Steps:

  • Preheat oven to 375°F.
  • Remove any dirt from mushroom caps with a damp towel and place in a 9X13, tops down.
  • Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.
  • 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).
  • 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.).
  • 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.

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