Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Olive Garden Portobello Mushrooms With Mozzarella Recipe
    Lost? Site Map

    Olive Garden Portobello Mushrooms With Mozzarella

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Lacer's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on April 05, 2012

      55

      Mmmm, all the flavors of Italy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2009

      55

      This was soooo good. I had to omit the sun dried tomatoes (only because we didn't have any) and added fresh parmesean . It was soooo good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Olive Garden Portobello Mushrooms With Mozzarella

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 400.1
     
    Calories from Fat 375
    93%
    Total Fat 41.6 g
    64%
    Saturated Fat 5.7 g
    28%
    Cholesterol 0.0 mg
    0%
    Sodium 73.7 mg
    3%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.4 g
    17%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    fresh mozzarella balls

    pimento strips

    pesto sauce

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes