Since my last attempt at baking stuffed mushrooms in my dutch oven resulted in them floating in a sea of liquid, I thought I'd give them another go, this time using the larger portobello variety. 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.
Olive Garden Portobello Mushrooms with Mozzarella
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
*note: Italian Dressing can be used in place of olive oil and balsamic vinegar
Lightly oil or spray dutch oven.
Clean the mushroom caps thoroughly, use a damp towel to remove any dirt.
Sprinkle the oil and balsamic vinegar over the mushroom caps; let caps marinate for an hour.
In medium bowl combine mozzarella, red pepper, olives, pesto, salt and pepper; mix well.
Remove the caps from the marinade and lay them, top side up, in prepared dutch oven.
Bake at 375 degrees for 10-15 minutes.
Using an oven mitt, drain excess liquid from dutch oven.
Using tongs, turn mushrooms over.
Fill each cap with the stuffing mixture.
Bake for 10 minutes or until cheese has melted.
Serve while warm.
|Place mushrooms gill side down in prepared dutch oven|