Olive Garden Portobello Mushrooms With Mozzarella Best Recipes

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OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA

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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.

ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN

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Italian Sausage Stuffed Portabella Mushrooms With Herb Parmesan image

At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com

Provided by Starfire aka Wendy

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients:

  • 4 large portabella mushrooms, stems & gills removed
  • 1 lb Italian sausage
  • 1 teaspoon fresh Italian parsley, chopped
  • 1 teaspoon fresh basil, chopped
  • 1 garlic clove, chopped
  • 1 cup garlic-flavored croutons, finely ground
  • 1/4 cup milk
  • 1/4 cup parmesan cheese
  • 2 eggs
  • 2 cups heavy cream (Sauce)
  • 2 tablespoons fresh basil, chopped or 2 teaspoons dry basil
  • 1/4 cup parmesan cheese, grated
  • salt
  • pepper

Steps:

  • Preheat oven to 350ºF.
  • MUSHROOMS.
  • CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
  • REMOVE from oven until ready to stuff, in step 5 below.
  • STUFFING.
  • BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
  • BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
  • ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
  • TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
  • SAUCE.
  • HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
  • SPOON 2 ounces of sauce over top of each mushroom.
  • Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9

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