This recipe from the Olive Garden calls for baking the mushrooms, gill side down, before turning them over and adding the stuffing. At this point I was able to drain off the excess moisture before spooning on the filling. You can also bake them on a rack which would keep them high and dry above any liquid they exude. They took 25 minutes to bake in my 12 inch dutch oven with 12 coals in a ring around the bottom and 24 on the lid. Use pearl sized fresh mozzarella if you can find it, it makes the preparation that much easier. Serve them as an appetizer or like the portobello sandwich at the Cheesecake Factory, in a hamburger bun, they’re so meaty and filling you’ll never miss the beef.
Ingredients
- 6 large portobello mushroom caps, stems and gills removed
- 2 Tblsp olive oil
- 2 Tblsp balsamic vinegar
- 8 oz. fresh mozzarella cheese cut into 1/2 inch cubes
- 1/4 cup roasted red bell pepper OR sun dried tomatoes, chopped
- 1/4 cup black olives, chopped
- 4 Tblsp pesto
- salt and pepper to taste
