4 portobello mushroom caps
1/2 bottle (8 oz.) Italian salad dressing
1 jar (14 oz.) marinara sauce
1 jar (7 oz.) roasted red bell peppers, drained, sliced
8 slices mozzarella cheese
1/2 tsp. each dried oregano, dried basil
1/2 bottle (8 oz.) Italian salad dressing
1 jar (14 oz.) marinara sauce
1 jar (7 oz.) roasted red bell peppers, drained, sliced
8 slices mozzarella cheese
1/2 tsp. each dried oregano, dried basil
Place mushrooms in a large resealable plastic bag with salad dressing. Seal, and marinate at least 15 minutes. Heat grill for medium-high heat. Heat marinara sauce in a saucepan over medium heat, keep warm. Oil grill grate. Place mushrooms on grill, cook 7 - 10 minutes per side, until lightly toasted. Spread bottom of a shallow baking dish or ovenproof plate with just enough marinara sauce to cover bottom. Place mushrooms in dish, bottom side up, top with peppers and remaining marinara sauce. Place 2 slices cheese on each mushroom, sprinkle with oregano and basil. Broil 3 - 5 minutes, until cheese is melted. Serve hot. Refrigerate leftovers
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