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Portobellos and Mozzarella

Tender mushrooms and mozzarella are very good served on crusty garlic bread rounds"


8 medium Portobello mushrooms
Two Fresh Mozzarella cheese balls
8 large black olives
3 Tablespoons of seasoned bread crumbs
2 teaspoons butter


Slice the Mozzarella cheese into 8 circles the size of the mushroom caps
In skillet sauté the mushroom caps and stems in butter until tender about 30 minutes

In the Cuisinart blender put the mushroom stems, olives and bread crumbs. Process until smooth

Put equal amounts of olive mixture in each cap and top with mozzarella slice. Put in broiler for one or two minutes until cheese melts

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no serving information available

Nutritional Information
Per Serving

no nutrition information available

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