Olive Garden Portobello Mushrooms With Mozzarella Recipes

OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA

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.

OLIVE GARDEN FRIED MOZZARELLA

Steps:

• If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles.
• Beat the eggs with water and set aside.
• Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
• Blend the flour with corn starch and set aside.
• Heat your vegetable oil for deep frying to 360 degrees.
• Dip cheese in flour then in egg wash and then coat.
• with bread crumbs.
• Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully.
• When golden remove from hot oil and drain.
• Serve with you favorite Italian Spaghetti Sauce and enjoy.