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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.