Yield: 20 servings 1⁄2 cup balsamic vinegar 1 cup pesto sauce 20 portabella mushrooms, aprox 4-5” 5 oz. fire roasted pepper, diced 1 lb artichoke hearts, quartered 5 oz. sliced black olives 2 1⁄2 lbs. fresh mozzarella Ovallini 2 1⁄2 tsp. fresh oregano or parsley, chopped, or more to taste 1. Preheat oven to 375°F. 2. Combine the pesto sauce and vinegar. Reserve. 3. Clean the outside of mushroom and with a spoon scrape the gills from the underside of the mushroom. Brush underside of ...

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