Olive Garden Portobello Mushrooms With Mozzarella

• 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

1. Preheat oven to 375u0b0F.
2. Remove any dirt from mushroom caps with a damp towel and place in a 9X13, tops down.
3. Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.
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. 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. 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. Garnish with fresh basil leaves and serve.

mushroom caps, olive oil, balsamic vinegar, mozzarella, pimento strips, black olives, pesto sauce, salt, fresh basil leaf

Taken from www.food.com/recipe/olive-garden-portobello-mushrooms-with-mozzarella-254050 (may not work)